| Comment:
These grits are not the soupy, creamy breakfast variety. Here, the
grits form a hearty casserole flavored by chicken and smoked sausage.
Ingredients:
1 fryer, cleaned and quartered
1 pound smoked sausage, sliced
1 cup yellow stone-ground grits
2 large Creole tomatoes, chopped
½ cup bacon, chopped
salt and cracked black pepper to taste
granulated garlic to taste
¼ cup butter
¼ cup sliced garlic
1 large yellow onion, diced
½ cup diced red bell peppers
3 cups water
½ cup heavy whipping cream
1 tsp salt
2 tbsps canned chopped green chiles
Method:
In a heavy-bottomed saucepan, cook bacon until crisp. Remove bacon,
but reserve drippings in pan. Season chicken with salt, pepper and
granulated garlic. Brown chicken 2–4 minutes on each side,
remove. Add sausage, tomatoes, butter, garlic, onions and bell peppers.
Sauté 3–5 minutes or until vegetables are wilted. Preheat
oven to 350°F. Mix in water, cream, salt and chiles then bring
to a boil. Gradually stir in grits, blending well. Bring to a boil
then turn off heat. At this point, line the bottom of a casserole
dish with chicken pieces. Pour grits mixture over chicken. Cover
tightly with foil and bake 45–55 minutes, or until chicken
is cooked.
|
