Starting point was this recipe. But revised b/c 1) I don’t cook with wine 2) the recipe suggests cooking the grits/polenta in the microwave. Item 2 in particular is GROSS AND WRONG. Seriously, don’t cook grits or polenta or whatever you call your cornmeal dish in the microwave.
Creamy Cheese Grits:
1 cup stone cut yellow grits (not instant grits, not white grits, actual cornmeal grits)
3.5 cups water
1.25 cups cheddar, grated
.25 cups parmesan, grated
1 cup half & half or whole milk
salt and pepper to taste.
Add 1 cup grits and 3.5 cups water with salt & pepper to a pot. Start on high until boiling, reduce heat to keep a slow simmer & cover. Stir occassionally. Just when grits have thickened (approx 20 mins) add cheese, half & half, and more salt and pepper. Bring to a boil again. Hold at a boil, uncovered, for 5 minutes. Remove from heat and allow to thicken before serving.
nb. if you want un-cheesy grits, it is 1 cup grits, 4 cups water, salt, pepper. Bring to boil, reduce to simmer, cover for approx 20 mins.
Chicken with Tomatoes & Bacon
5 boneless, skinless chicken thighs
4 or 5 pieces of good bacon
2 teaspoon dried rubbed sage
1/2 cup all-purpose flour
1 can stewed tomatoes
a good pour of balsamic vinegar
salt & pepper
Fry bacon in skillet. Remove bacon (leave bacon grease in pan).
Sprinkle the chicken with sage, salt & pepper. Place flour in a shallow dish. Salt & pepper the flour. Dredge chicken in flour. Re-heat the bacon grease in the pan. Add chicken; cook on each side until beautifully brown. Add a pour of balsamic vinegar and the liquid from the can of stewed tomatoes to pan. Cook until chicken is done. Remove chicken from pan. Add the stewed tomatoes, crumbled bacon & fresh sage to the pan. Reduce until it is a nice sauce.
Serve the chicken & tomatoes over creamy cheese grits with cornbread. (to bake cornbread follow the directions on the box of Jiffy mix).