Portuguese Chouriço and Grits

For the Grits:

• 2 cups low sodium chicken broth
• 1/2 cup 2% milk
• 1/4 cup water
• 1/2 tsp salt
• 1 cup corn grits
• 1/3 cup grated Havarti cheese

For the Chouriço and Sauce:

• 1 tsp olive oil
• 6oz chouriço sausage, sliced and quartered (approx. 1 link)
• 1 cup white onion, diced (approx. 1 small)
• 398ml diced tomatoes (1 can)
• 1/2 cup low sodium chicken broth
• 1 bay leaf
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley, plus more for garnish

1. In a medium saucepan, bring the chicken broth, milk, water, and salt to a boil. Stir the corn grits into the liquid and reduce to a simmer. Continue to simmer, covered for 15 to 20 minutes, stirring approximately every 5 minutes. Once the grits reach the consistency of oatmeal, stir in the grated Havarti cheese.
2. While the grits are cooking, heat a large non-stick skillet on medium. Add the olive oil and chouriço and cook until it starts to crisp, approximately 2 minutes. Add the onion and sauté until the onions soften, approximately 2 minutes. Add the diced tomatoes, chicken broth, bay leaf, black pepper, and parsley. Bring to a simmer, and cook it down until the sauce starts to thicken, approximately 5 to 10 minutes.
3. Scoop the grits into bowls and top with the chouriço and sauce. Add extra chopped parsley for garnish.