Grilled Sausage and Pepper with Pesto and Creamy Grits

Grilled Sausage and Pepper with Pesto and Creamy Grits
Recipe Type: Main Course
Cuisine: Chicken, Italian
Author: Molly Devine, RD
Serves: 4 (1/4 sausage and pepper mixture and 1 cup grits)
  • For sausage and peppers
  • 4 links (about 12 oz) low fat chicken Italian sausage, such as Al Fresco fresh hot Italian chicken sausage
  • 2 red bell peppers, seeded and halved
  • 2 green peppers, seeded and halved
  • 1 large red onion, peeled and quartered
  • 2 Tbsp bottled pesto
  • 1 Tbsp balsamic vinegar
  • For grits:
  • 1 cup uncooked white grits
  • 2 cups water
  • 1 14-oz can chicken broth
  • ¾ cup 1% (or skim) milk
  1. Heat grill to medium-high heat and spray grill racks with cooking spray.
  2. Place sausages, onion quarters and peppers (inside down) on racks and grill until
  3. done, turning halfway through grilling time, about 5-6 minutes for sausages and
  4. -8 minutes for vegetables.
  5. Remove from heat and slice sausages and cut vegetables into 2-in pieces and place in a large bowl.
  6. Add pesto and vinegar and toss to coat.
  7. Bring water through milk to a boil in a medium saucepan.
  8. Add uncooked grits and reduce heat to low. Simmer, stirring frequently with a whisk, until grits are thickened, about 5 minutes.
  9. Season to taste with additional freshly ground pepper.
Serving size: 1/4 sausage and pepper mixture; 1 cup grits Calories: 276 calories Fat: 11g Saturated fat: 2g Carbohydrates: 22g Sugar: 8g Sodium: 633mg Fiber: 3g Protein: 22g Cholesterol: 68mg