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Creamed Chicken with Fried Grits Cakes

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Chicken and Grits Cakes
Photo: Diana Rattray
If you use quick or instant grits, make them according to package directions, using part chicken broth. Add the beaten egg at the end of cooking time.
 

Ingredients:

  • *Grits Cakes*
  • 4 cups chicken broth, low sodium
  • 1 cup stone ground grits
  • 3 tablespoons butter
  • 1 1/2 cups half-and-half
  • dash pepper
  • 2 large eggs, divided
  • 1 cup white cornmeal
  • vegetable oil
  • .
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup sliced mushrooms
  • 2 green onions thinly sliced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon dry sherry, optional
  • 2 to 3 cups diced chicken
  • salt and pepper, to taste
  • 1 to 2 tablespoons pimiento, optional
  • fresh chopped parsley

Preparation:

Bring chicken broth and butter to a boil over high heat. Stir in grits and bring to a boil. Reduce heat to medium low to keep the grits boiling gently. Cook, stirring frequently, for 15 minutes. Add 3/4 cup of half-and-half. Continue cooking, stirring frequently, for 15 minutes longer. Add remaining 3/4 cup half-and-half and pepper. Continue cooking, stirring frequently, for 30 minutes longer. Beat 1 egg lightly and add to the hot grits, whisking quickly until well blended. Cook for 1 minute longer. Pour grits into a buttered 10x15-inch jelly roll pan or spread in a larger pan to make a rectangle approximately 10x15 inches in size. Cover and refrigerate until chilled and firm.

Meanwhile, prepare the creamed chicken. Heat butter in a saucepan over medium-low until melted. Add mushrooms; cook, stirring, until soft and browned. Add green onions and cook for 1 minute longer. Stir in flour until blended into the butter; stir in chicken broth. Continue cooking, stirring, until thickened. Add heavy cream and sherry. Taste and add salt and pepper, as needed. Stir in chicken and pimiento, if using.

Fry grits cakes. Add oil to a large skillet, about 3 tablespoons, or to coat the bottom. Heat over medium heat. Beat 1 egg in a shallow bowl. Pour cornmeal into another shallow bowl. Cut grits out with a 2 1/2 to 3-inch cutter. Dip both sides in egg then in cornmeal. Arrange the coated grits cakes in hot oil. Cook for about 3 minutes, or until browned. Turn to brown the other side. With a slotted spatula, remove to a paper towel-lined plate.

Arrange 1 grits cake on a dinner plate; spoon some of the chicken mixture over it. Top with another cake and spoon a little more chicken mixture over that one. Sprinkle with fresh chopped parsley and serve with steamed asparagus or broccoli, if desired.

Serves 4 to 6.

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