When Ron and I were going to get married, I was talking to him on the phone before I left for work, and I asked him what he was fixing for breakfast and he said, " Fried eggs and grits." I thought is was just so cute that he was having that. Even though, all of my family came here from lots of other states, my Mother and I were both born in California. Iced sweet tea and fried potatoes, both were manna that she fixed, and that was about it on the Southern scale.
|Stupid blooming tree.|
Since I have never seen them cooked even though I have read recipes. Ron was nice as I was getting ready to dump them in the boiling water, to say, " don't just dump them in, pour them very slowly and keep stirring." I was just going to dump them in and leave them. He said, " You need to stand there and stir or they will stick." Those things were popping all over me and I burned myself really good before it dawned on me to turn the fire down. Then he kept his mouth shut. Isn't it amazing all of the things you learn after almost 35 years. :)
I hope you enjoy it. I will fix this again. Have a lovely Thursday.
Shredded Barbecue Chicken over Grits.
- 1 pound boneless skinless chicken breasts
- 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
- 1 cup hickory smoke-flavored barbecue sauce
- 1/4 cup molasses
- 1 tablespoon ground ancho chili pepper
- 1/2 teaspoon ground cinnamon
- 2-1/4 cups water
- 1 cup quick-cooking grits
- 1 cup canned pumpkin
- 3/4 cup shredded pepper Jack cheese
- 1 medium tomato, seeded and chopped
- 6 tablespoons reduced-fat sour cream
- 2 green onions, chopped
- 2 tablespoons minced fresh cilantro
- 1. Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
- 2. In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 170°. Shred meat with two forks and return to the skillet.
- 3. Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted.
- 4. Divide grits among six serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro. Yield: 6 servings.