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.
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.
Red Bell Pepper
Vegetable Broth Base
Half & Half
Featured Ingredient Partners:
Red bell pepper: Hmong American Farmers Association (HAFA) - St. Paul, MN
Corn grits: Rebel Soil - Litchfield, MN
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