Parmesan Grits and Sausage Gravy

This is my alternative to good ole biscuits and gravy. I am a personal chef and my customers request this frequently. I usually top it with a fried free range egg. To make this low fat, use low fat half and half and lean turkey sausage. I also use sweet potato starch as my thickening agent. I use all organic ingredients whenever possible!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup yellow corn grits
• 2  cups half-and-half
• 2  cups water
• 1  tablespoon unsalted butter
• 1  cup parmesan cheese
• 1  lb  lean pork sausage
• 1  quart half-and-half
• 1⁄3 cup flour
• 1  teaspoon black pepper
• 1  teaspoon  hot sauce
• 2  tablespoons Worcestershire sauce
• 4  free-range eggs

Directions

1. For the grits - bring 2 cups of half and half, water, and butter to a boil. Whisk in the grits and turn heat to medium. Continue whisking and cooking for 15-20 mintutes. Remove from heat and stir in parmesan cheese. Cover and set aside.
2. For the gravy- brown the sausage over medium heat and drain all put 2 tbs of the drippings. Stir in the flour or sweet potato starch. Make sure its coating the sausage completely. Over medium heat, slowly stir in the half and half, mixing contantly to prevent any lumps. Now add the pepper, hot sauce, and worcestershire sauce. Simmer until thickened (about 10-15 mintutes).
3. To serve- ladle grits into a bowl, ladle the sausage gravy over the grits, and top with fried free range egg.