That was a mouthful.
Three things make the south, the SOUTH: fried chicken, cheese grits, and sweet tea (not to be confused with its less sweet cousin Ice…seriously, who wants to chew their sugar?)
Anyways, it was a slow and relaxing Saturday afternoon. Hubby and I were hungry but he thought he could engage me in a little mini cooking competition. I’m not sure what he made…something about a breakfast quesadilla. I, the mistress of the kitchen threw down the only way a Girl Raised In the South could…with grits, cheese, and fried chicken.
Check out my recipe for fried chicken cheese grits with vine ripped tomatoes and be the master of your own Southern throw day for brunch!
Prep Time: 30 minutes
3/4 cup of instant grits
4 strips of frozen crispy chicken tenders
1 large vine tomato
1/2 cup medium cheddar
1/4 sharp cheddar
A few sprigs of fresh rosemary
Pre-heat oven to 350° then place chicken tenders on to non-stick pan for approximately 20 minutes or until golden and sizzling.
Place 3 cups of water in a medium sauce pan with 1 tbsp of butter and a dash of salt until it comes to a slow boil. Add cup of instant grits and cover, stirring occasionally. When grits thicken, add 1/2 cup of medium cheddar and stir until cheese completely dissolves. Turn off stove and let cool uncovered.
Take chicken tenders out of the oven and let cool for a few minutes then cut into cubes. Cut tomatoes into cubes.
In a bowl, add grits followed by chicken then tomatoes. Sprinkle sharp cheddar on top and garnish with rosemary. Repeat for each bowl.