Name: Chicken and Mushrooms With Grits
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 4 cups chicken stock, unsalted or low-sodium; 1 cup stone ground grits or polenta; 3 tablespoons butter; 1 cup milk; 1/2 cup shredded cheddar cheese; Dash freshly ground black pepper; 2 large eggs (divided use); 1 cup white cornmeal, for frying; vegetable oil, for frying; 3 tablespoons butter; 3 tablespoons flour; 1 cup sliced mushrooms; 2 scallions, thinly sliced; 1 cup chicken broth; 1/2 cup heavy cream; 1 tablespoon dry sherry, optional; 2 to 3 cups diced cooked chicken; salt and pepper, to taste; 1 to 2 tablespoons pimiento, optional; fresh chopped parsley

Chicken and Mushrooms With Grits

chicken and mushrooms with fried grits cakes on a plate

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheese grits are chilled and then fried to make the base for this delicious creamed chicken and mushrooms.

Author: Diana Rattray
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Chicken, Mushrooms, Grits
Cuisine: Southern

Ingredients

Scale

Grits Cakes

4 cups chicken stock, unsalted or low-sodium
1 cup stone ground grits or polenta
3 tablespoons butter
1 cup milk
1/2 cup shredded cheddar cheese
Dash freshly ground black pepper
2 large eggs (divided use)
1 cup white cornmeal, for frying
vegetable oil, for frying

Creamed Chicken

3 tablespoons butter
3 tablespoons flour
1 cup sliced mushrooms
2 scallions, thinly sliced
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon dry sherry, optional
2 to 3 cups diced cooked chicken
salt and pepper, to taste
1 to 2 tablespoons pimiento, optional
fresh chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Line a 10-by-15-inch jelly roll pan with plastic wrap, leaving ends out to serve as handles.
Bring 4 cups of chicken stock and 3 tablespoons of butter to a full boil over high heat. Add the grits and whisk to blend. Reduce heat to medium low to keep the grits boiling gently. Cook, whisking frequently, for 15 minutes. Add 1/2 cup of milk to the grits and continue cooking, stirring frequently, for about 15 minutes longer. Add the remaining 1/2 cup of milk, shredded cheese, and pepper. Continue cooking, stirring frequently, for 15 to 30 minutes longer; remove from the heat. Beat 1 egg lightly and then add it into to the hot grits, whisking quickly until well blended.
Place the grits back on the heat and cook for 1 minute longer. Pour the grits into the prepared pan. Cover with another sheet of plastic wrap 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 the sliced scallions 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 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 the grits cakes 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 grits cake and spoon a little more chicken mixture over that one. Sprinkle with fresh chopped parsley, if desired.

Find it online: https://classic-recipes.com/chicken-and-fried-grits-cakes/