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Ingredients
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Cheddar Grits:
2 cups (500 ml) 2% milk
2 cups (500 ml) water
1 1/2 tsp (8 ml) salt
1 cup (250 ml) coarse ground cornmeal
1/2 tsp (3 ml) black pepper
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) olive oil
1/4 cup (60 ml) sharp cheddar cheese, shredded
1/2 cup (125 ml) corn kernels
Assembly:
6 Reuven Fully Cooked Crispy Breaded Chicken Thighs (Product Code 10621)
6 fried eggs, sunny side up.
1/4 cup (60 ml) tomatoes, diced
2 tbsp (30 ml) chives, sliced
3 tbsp. (45 ml) honey
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Preparation Instructions
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Cheddar Grits: Bring milk, water and salt to a boil over high heat in a 4 quart saucepan. Slowly add cornmeal, steady stream and whisking constantly. Reduce heat to low and cover, whisk ever 3-4 minutes to prevent lumps. Cook mixture for 22 minutes or until creamy. Remove from heat, add pepper, butter, olive oil; stir until butter is melted. Gradually whisk in cheese and corn kernels.
Assembly: Prepare Crispy Breaded Chicken Thighs according to package directions. Divide cheddar grits among 6 plates, top each serving of grits with 1 crispy breaded chicken thigh and 1 fried egg. Garnish with diced tomatoes, chives and a drizzle of honey.
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Nutrition Info.
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1 serving
Calories: ............................ 515
Protein: ............................ 27 g
Fat: .................................... 26 g
Carbohydrate: ................. 46 g
Fibre: ................................... 3 g
Sugar: ................................ 14 g
Cholesterol: ............... 258 mg
Sodium: ...................... 689 mg
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