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Smokey Grits & Caramelized Onions with Seared Chicken

Creamy smokey grits topped with garlicy baby kale and red peppers, caramelized onions, and tender seared chicken breasts. 
Difficulty: Easy
Time: 30-35 mn
This dish is Gluten-Free
Calories: 537 Fat: 15g Carbs: 62g Protein: 53g

ABOUT THE DISH

Grits, or polenta as it’s called in Italian cuisine, is ground corn that, when slowly cooked with broth turns into a creamy pordige. We decided to add a smokey southern twist with smoked cheddar cheese.

Ingredients
Corn Grits
Yellow Onion
Baby kale
Red Bell Pepper
Vegetable Broth Base
Thyme
Chicken breast
Half & Half
Smoked cheddar
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Cooking terms for this recipe

Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Simmer To stew gently below or just at boiling point.
Julienne To slice into thin strips about the size of matchsticks.

What you need

Small pot with lid

Large sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Peel and dice onion. Remove stem and seeds from red bell pepper and julienne. Remove thyme from stems and chop. Mix vegetable broth base with 2 cups water. Shred smoked cheddar cheese. Remove chicken breasts from package, rinse and pat dry.

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Step 2: MAKE THE GRITS

Bring vegetable broth to a boil in small pot. Add grits while stirring frequently. Reduce to a simmer, cover, cook for 15-20 min and continute to stir frequently. Remove from heat, add half & half, smoked cheddar and thyme while stirring. Grits should have the consistency of poridge/oatmeal. Cover to keep warm. While grits are cooking start sautéing the vegetables (Step #4).

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Step 3: CARAMELIZE ONIONS

Heat 1 Tbsp. oil in a large sauté pan over medium heat. Add onions and cook for 12-15 min until soft and slightly golden.

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Step 4: SEAR CHICKEN

Move caramelized onions to one side of pan. Season chicken breasts with a pinch of salt and pepper. Sear chicken on each side for 3-4 minutes.

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Step 5: FINISH VEGETABLES

Add garlic, baby kale, and red bell pepper to caramelized onions. Mix to combine and slightly wilt baby kale. Season with a pinch of salt and pepper.

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Step 6: PLATE YOUR DISH

Divide grits between 2 bowls, top with sautéed vegetables and seared chicken breast. Enjoy!