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Chicken Creole Over Garlic Cheese Grits


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  • Cheese Grits:
  • 3/4 c. all purpose flour, divided
  • 3/4 c. vegetable oil, divided
  • 1 med. onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (10 3/4 oz.) can chicken broth, undiluted
  • 1 (8oz.) can tomato sauce
  • 2 bay leaves
  • 1 tsp. basil
  • 3/4 t. dried whole thyme
  • 1 1/2 tsp. dried whole oregano
  • 1 tsp. cayenne pepper
  • 1 tsp. garlic powder
  • 1 1/2 t. pepper
  • 1 tsp. salt
  • 2 lb. boneless, skinless chicken breast halves, cut into bite size pieces.
  • 7 c. water
  • 1 tsp. water
  • 2 c. quick cooking grits, uncooked
  • 2 (6 oz.) rolls process garlic cheese
  • 1 c. grated Parmesan Cheese


Servings 8


Step 1

Make a roux by combining 1/2 c. flour with 1/2 c. vegetable oil in bottom of Dutch oven. Stir constantly over medium heat until roux is caramel in color. Add onion, garlic and bell pepper; saute about 5 minutes. Add chicken broth, tomato sauce and bayleaves. Cover and simmer for 20 minutes, stirring occasionally. Combine remaining 1/4 cup flour, thyme, oregano. cayenne, garlic powder, pepper and salt in a large Ziploc bag. Add chicken pieces in batches, shaking to coat. Brown chicken batches and add to roux mixture. Cover and simmer over low heat for about 10 minutes, stirring occasionally. Remove bay leaves. Serve over cheese grits. Serves 8.

Cheese Grits: In a large pot, bring water to a boil and add salt and grits. Return to a boil, then reduce heat, cover and simmer about 4-5 minutes, stirring occasionally. Cube cheese and add to grits, stirring until cheese is melted. Yields 8 cups.


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