This is a Re post recipe today. It was really delicious and I have been asked by a few to share it again. Easy to make and my hubby loved it. I am going to make it today for the second time. Not everyone seems to be open to grits but those of you who are and those that are skeptical "Give it a try"! or use Polenta instead of the grits either will work fine..
Happy Cooking from my kitchen to yours,
Originally when I made this recipe for the first time I tried it as an appetizer but today It'll be our main meal. My hubby said "this is delicious"and that is a big plus+ for his taste buds..
I like grits; and not everyone does but once in a while I decide to try a recipe for one person and today it is for those of you who like to try something a bit different. I have eaten grits many times( I actually love them). I usually eat them for breakfast and most think of grits as a breakfast side. It has the texture of cream of wheat, garnished with butter and occasionally cinnamon or maple syrup to top. It warms you up on a winter day or if you are like me it just satisfies my appetite.
I found this recipe to be interesting and since I love Grits I figured it was worth a try. It's a healthy recipe so give it a try! It may surprise you!!
Note: Double recipe for meal size.
1 medium to large boneless chicken breast or thigh( I used a boneless chicken breast).
salt and pepper
2 1/2 tsp. extra-virgin olive oil
1/2 cup grape tomatoes (I used seeded Roma tomatoes)
1/4 medium onion thinly sliced
1 garlic clove thinly sliced.
1/4 cup instant grits
1/2 oz. Parmesan, finally grated
roughly chopped parsley
In a lightly sprayed with cooking oil pan over medium heat saute chicken with salt and pepper. Cook chicken until browned and cooked through. Transfer to a plate and tent with foil. In the skillet, heat 2 tsp. oil over medium heat, add tomatoes, onion and garlic. Cook until tomatoes are softened and onion is tender, about 5 minutes.
Meanwhile, in a small pot, bring 1 cup water to boil. Stir in grits and pinch of salt..cover, reduce heat to low and cook until water is absorbed, about 7 minutes..Stir in Parmesan cheese and 1/2 tsp. oil; season with salt and pepper..To serve, top grits with chicken and vegetables and sprinkle with parsley . Note: This recipe was adapted from a Readers Digest. Happy Cooking!
Happy Cooking from my kitchen to yours,
M.J.
Originally when I made this recipe for the first time I tried it as an appetizer but today It'll be our main meal. My hubby said "this is delicious"and that is a big plus+ for his taste buds..
I found this recipe to be interesting and since I love Grits I figured it was worth a try. It's a healthy recipe so give it a try! It may surprise you!!
Note: Double recipe for meal size.
1 medium to large boneless chicken breast or thigh( I used a boneless chicken breast).
salt and pepper
2 1/2 tsp. extra-virgin olive oil
1/2 cup grape tomatoes (I used seeded Roma tomatoes)
1/4 medium onion thinly sliced
1 garlic clove thinly sliced.
1/4 cup instant grits
1/2 oz. Parmesan, finally grated
roughly chopped parsley
In a lightly sprayed with cooking oil pan over medium heat saute chicken with salt and pepper. Cook chicken until browned and cooked through. Transfer to a plate and tent with foil. In the skillet, heat 2 tsp. oil over medium heat, add tomatoes, onion and garlic. Cook until tomatoes are softened and onion is tender, about 5 minutes.
Meanwhile, in a small pot, bring 1 cup water to boil. Stir in grits and pinch of salt..cover, reduce heat to low and cook until water is absorbed, about 7 minutes..Stir in Parmesan cheese and 1/2 tsp. oil; season with salt and pepper..To serve, top grits with chicken and vegetables and sprinkle with parsley . Note: This recipe was adapted from a Readers Digest. Happy Cooking!
2 comments:
Just mouthwatering...looks so easy to prepare and delicious!
I think you'll love it!!! We certainly did..Someone suggested using polenta as a substitute..I think that may work.Have a wonderful day!:)
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