GOAT CHEESE GRITS WITH BURST TOMATOES AND CHICKEN

By Deli1

It’s the collision of total comfort food and the end of summer. Sherry wine sauteed fresh garden cherry tomatoes are tossed with basil and shredded chicken for a quick topping and served over these creamy goat cheese grits.

Serious flavor explosion in your mouth.

Ingredients

• 2 rotisserie chicken breasts, shredded
• 2 cups halved cherry tomatoes
• 1 tablespoon extra virgin olive oil
• 1 tablespoons sherry wine
• 1 tablespoon chopped basil
• 4 cups liquid (I use a combination of water and milk)
• 3/4 cup quick cooking grits
• 2 ounces goat cheese
• salt and pepper to taste

Details

Adapted from runningtothekitchen.com

Preparation

Step 1

Place the olive oil in a large skillet over medium-high heat.
Add the tomatoes and cook for 7-10 minutes until tomatoes are starting to burst and shrivel.
Add the sherry wine and basil and cook for another 1-2 minutes until the liquid is mostly cooked off.
Add the shredded chicken, toss to combine and remove from heat.
Meanwhile, bring your liquid to a boil in a medium sauce pot.
Once boiling add a generous pinch of salt and stir in the grits.
Reduce heat to low, cover and cook for about 5 minutes until most of the water is absorbed.
Remove the cover, whisk in the goat cheese and season with salt and pepper to taste.
Spoon the grits into a bowl and top with the chicken and tomato mixture.