Bring small pot of water to simmer.

Heat 1 tablespoon olive oil in large nonstick skillet over medium heat. Sautee onion and jalapeno together until browned, about 5 minutes. Keep in mind the longer you cook the jalapenos, the less heat they will have. While onion and jalapenos are cooking, bring chicken stock to a boil. Remove jalapenos and onions from pan and set aside. Once chicken stock is boiling, whisk in grits. Reduce heat to lightly simmer and stir occasionally until cooked completely.

While grits cook, replace large nonstick skillet back to medium heat. Saute onion and diced dinner sausage until browned, about 7 minutes. Add in peppers, zucchini, corn and seasonings and cook another 5-7 minutes or until the veggies are crisp-tender. Set aside.

To finish the grits, remove from heat. Stir in cheese and reserved cooked onion and jalapenos. Slowly stir in heavy cream until grits become the consistency you'd like. Add salt and pepper as needed.

With small pot of water simmering, drop whole eggs in 1 at a time to poach 2 1/2 - 3 minutes each. Once each egg has cooked, remove from pot to a small bowl of warm water.

To serve, divide grits into 4 shallow bowls. Top with turkey sausage hash, 1 poached egg, salt, pepper and chili powder. Add cilantro as garnish and serve immediately.