In a frying pan sweat the onion in a bit of the olive oil, add as needed
Once the onion is translucent, pull it from the pan and set it aside
Turn the heat up to medium high and add the turkey sausage, breaking it up as it cooks down.
Drain any water the turkey releases and set it aside for flavor or to deglaze the pan later if necessary.
Add the red pepper flake, onion powder, and garlic powder to the meat.
Continue to break up the turkey meat into little tiny pieces and cook until you get some good crispy bits from the smallest pieces. Once done set them aside to cool
For the Grits
Boil 1/4 cup of water and the 32 ounces of chicken stock with the 1/4 teaspoon of salt.
Add the grits slowly as they will bubble up
Add the chicken stock cube
Stir them consistently at first and then turn the heat to its lowest setting and cover, just stirring occasionally until the grits are the proper consistency, then remove from heat.
For the Cheese Mixture
Mix the eggs, cream cheese and most of the shredded cheese together reserving some of the cheddar cheese for the topping.
Fold the sausage and onions into the cheese mixture and set aside
Preheat the oven to 350 degrees F
Generously spray a casserole dish or tin foil pan with non-stick cooking spray
Layer the pan with the meat and cheese mixture first and add the grits to the top
Sprinkle with the remainder of the cheddar cheese on top.
Optional: You can add a few pats of butter and or to make it look pretty you can sprinkle some paprika and or dried parsley on top. You can also reverse the casserole by placing the grits on the bottom and the cheese on the top, either way, it is delish!