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Rotisserie Chicken and Roasted Corn with Pepper Jack Grits

Rotisserie Chicken and Roasted Corn with Pepper Jack Grits

Rotisserie Chicken and Roasted Corn with Pepper Jack Grits

My family loves breakfast for dinner and this is a good recipe to kick your breakfast grits up a notch.

 

Ingredients for Rotisserie Chicken and Roasted Corn with Pepper Jack Grits

  • 2 lbs of boneless chicken breasts (trimmed of any fat)
  • 1 Stick of salted butter split in half + 1 tbsp (1 half is for chicken & the other is for the grits)
  • 2 heavy tablespoons of rotisserie seasoning
  • 1 Drained can of corn
  • 2 cups of 5 min grits uncooked
  • 4 cups of water
  • 4 cups of milk
  • 1\2 cup of shredded pepper jack cheese
  • salt to taste

 

Directions for Rotisserie Chicken and Roasted Corn with Pepper Jack Grits

  1. Saute corn in 1 tbsp of butter until some of the corn begins to be caramelized then set aside
  2. Mix water and milk in a large pot, begin heating on medium high. Once it begins to smoke, whisk in grits and add corn and about a tbsp of salt. Stir until it slightly begins to thicken. At this point you can tell it’s ready to simmer as package directs for about 7 mins.
  3. Once the grits have gotten tender, add cheese and half stick of butter.  Stir and remove from heat.
  4. Add half stick of butter to a non stick pan, add seasoned chicken and saute for about 8 mins on each side ,then slice into hearty pieces and continue cooking if needed.
  5. Spoon grits into a bowl and top with chicken with dippings on top. Serve and enjoy!

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