Southern Cajun Chicken and Parmesan Grits

IMG_4311One of my favorite food bloggers is Iowa Girl EatsShe has a fun personality and shares great recipes. She also blogs about traveling and posted a while ago about Charleston, SC, where my husband and I recently visited. We loved the unique southern charm in Charleston. The old homes with huge porches were beautiful and endless. The thing I loved most was the amazing food. We ate our way around Charleston and it was vacation heaven!

This recipe is adapted from Iowa Girl Eats and is very similar to a dish that I had in Charleston at Husk. Husk was my favorite restaurant and my favorite meal of the trip! Here is the outside of the restaurant, so charming:image1 (1)

This was my meal for brunch; shrimp, sausage and grits with a poached egg and saffron sauce. It was out of this world:IMG_3955

Then for dessert we split this Meyer lemon tart with bruleed kumquats. Yes, you heard me right, bruleed kumquats. I’m not kidding you they were one of the most phenomenal things I’ve ever eaten. I can’t even begin to explain how great they were. FullSizeRender (1)

If you get a chance to visit Charleston, I would highly recommend it! Until then, we can eat like we’re in Charleston and enjoy this dish 🙂

Southern Cajun Chicken and Parmesan Grits

  • 2 large chicken breasts, pounded to an even thickness and cut in half
  • cajun seasoning, to taste (I made my own by using garlic powder, paprika, cayenne pepper, thyme, oregano and onion powder)
  • salt and pepper, to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large (or two small) green bell pepper, sliced thin
  • 1 large sweet onion, sliced thin
  • 8 oz mushrooms, sliced
  • 2 cups chicken broth

For the Parmesan Grits:

  • 2 cups chicken broth
  • small dash of salt
  • 3/4 cup gluten-free quick-cooking corn grits (polenta)
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon butter

Directions:

  1. Season both sides of the chicken breasts with cajun seasoning. In a large, heavy skillet heat oil over high heat. Brown the chicken breasts for about 2 minutes on each side. Remove them and set aside on a plate, you will finish cooking them later.
  2. Add butter and a bit more olive oil to the same skillet. Add onions and peppers. Saute for 6-7 minutes until tender and they begin to caramelize. Add the mushrooms and saute another 2-3 minutes. Add the chicken back into the pan. Add the chicken broth and bring to a boil. Simmer for 8-10 minutes or until the sauce is reduced by almost half.
  3. While the chicken is cooking prepare the grits. Bring chicken broth to a boil in a medium sauce pan. Add grits and reduce heat to low. Cook stirring frequently for 4-5 minutes. Remove from heat and stir in the parmesan and butter.
  4. In a shallow bowl spoon in a servings of grits. Top with chicken, veggies and sauce.

Makes about 5-6 servings.

Recipe adapted from Iowa Girl Eats

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