Chorizo-Stuffed Turkey Breast with Mexican Grits

Directions

• Cover turkey with plastic wrap; flatten to 1/2-in. thickness. Remove plastic. Spread chorizo over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string.
• Rub with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large ovenproof skillet, brown turkey on all sides. Bake at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes before slicing.
• In a large saucepan, bring the water, milk and remaining salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in the chilies, cheese and remaining pepper. Serve grits with turkey. Sprinkle with parsley if desired.