Chicken and Grits (photos)

Here is a dish that had no name, so I named it.

Chicken and Grits:

I intended to make one serving tonight and wound up with two.

For two servings, you'll need:

- Grits - I like white stone ground grits from Sciple's Mill
- Butter
- Heavy Cream
- Gouda Cheese for the grits
- Salt, black pepper, garlic salt, red pepper flakes
- 1/4 cup Bacon, diced
- 1 tablespoon sausage, sliced thin
- 3 chicken breast tenders, cut into fork sized portions
- 1/4 cup mushrooms, sliced
- 1 small red sweet pepper, sliced
- 1/2 stalk celery, diced
- 2 green scallions, with tops saved for garnish and bottoms cut into 3/4 inch pieces
- 2 cloves garlic, thin sliced
- white wine
- AP flour
- Olive oil
- Crusty Bread



Cook 1/2 cup grits in 1 3/4 cups water, a dash of salt, a tablespoon of butter and two tablespoons of heavy cream.



When grits are soft, add whatever amount of gouda cheese you think they need and stir until the cheese melts into the grits.



Cook the bacon and sausage and set aside.



Cut up the chicken and season it with black pepper and garlic salt.



then flour it lightly and cook it in the oil rendered from the bacon and sausage, plus a little olive oil.





then cook the vegetables in a little more olive oil.





and add red pepper flakes



Add the meat back and Deglaze the pan with white wine



You have seen me tighten up the white sauce in chicken and dumplings with flour incorporated in softened butter. The mixture is called buerre manie and that is what I used in my sauce tonight.



with heavy cream and a touch more wine



I cooked the sauce about five more minutes and decided it was time to plate this saucy chicken and vegetable dish over the cheese grits, with the shallot tops as garnish and some skillet toasted crusty bread.





and a tasty beverage



one fork view:






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