This was incredibly good, and the first time I’ve ever made grits to boot. Using leftovers and frozen vegetables makes this easy and fairly quick to put together.

Creamed Chicken & Grits

4 ½ c chicken broth
½ tsp salt
1 c instant grits
½ tsp dried thyme

1 chicken, roasted and boned, cut into bite-size pieces
16 oz mixed vegetables (I suggest one that is basically uniform or in bite-size pieces)
2 tsp cornstarch
1/4 c milk
12 oz evaporated milk
1/2 c milk
1 ½ c cheddar cheese, grated
½ c smoked gouda, grated
½ tsp dry mustard
¼ tsp garlic powder (optional)
¼ tsp cayenne
½ tsp salt

Grease a cake pan with butter.

Bring chicken broth and salt in a heavy saucepan to a boil. Add grits and thyme and reduce heat. Cook, stirring occasionally, 5-6 minutes or until grits are thick.

Pour into the cake pan, cook slightly, and then chill in refrigerator until solid.

Add the evaporated milk, 1/2 cup milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to a medium, heavy saucepan. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.

Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.

Off the heat, gradually whisk in the cheese until melted and smooth.

In the meantime, cook the vegetables (steam or microwave, as you prefer) until just done.

Unmold grits onto a broiler-safe pan. Cut into 8 wedges and separate. Broil 5 minutes until lightly golden.

Stir the chicken and vegetables into the cheese sauce and let until the sauce has thickened slightly, 2 to 5 minutes, before serving.

To serve: place two wedges of grits on a plate and spoon creamed chicken over.