Heaven in a Bowl: Creamed Chicken & Grits

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.

1 thought on “Heaven in a Bowl: Creamed Chicken & Grits

  1. Pingback: cybercoven.org » Blog Archive » Living Frugal: A Chicken in the Pot Equals Three Meals

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