These goat cheese grits are topped with burst tomatoes, chicken and basil for a comforting meal full of late summer flavor.
A couple of weeks ago I had this amazing breakfast bowl from Tupelo Honey Cafe in Asheville, NC that had a whole bunch of deliciousness piled on top of goat cheese grits.
I have never really been a huge fan of grits, much preferring polenta and it’s creaminess over their coarseness and also not loving the plain versions I’ve had for breakfast with just some butter added in.
But, throw goat cheese in there and I now have a COMPLETELY different view on grits.
As in, they’re amazing.
I’m in love with this dish because it’s the collision of total comfort food and the end of summer. Sherry wine sauteed fresh garden cherry tomatoes are tossed with basil and shredded chicken for a quick topping and served over these creamy goat cheese grits.
Serious flavor explosion in your mouth.
- 2 rotisserie chicken breasts, shredded
- 2 cups halved cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1 tablespoons sherry wine
- 1 tablespoon chopped basil
- 4 cups liquid (I use a combination of water and milk)
- 3/4 cup quick cooking grits
- 2 ounces goat cheese
- salt and pepper to taste
- Place the olive oil in a large skillet over medium-high heat.
- Add the tomatoes and cook for 7-10 minutes until tomatoes are starting to burst and shrivel.
- Add the sherry wine and basil and cook for another 1-2 minutes until the liquid is mostly cooked off.
- Add the shredded chicken, toss to combine and remove from heat.
- Meanwhile, bring your liquid to a boil in a medium sauce pot.
- Once boiling add a generous pinch of salt and stir in the grits.
- Reduce heat to low, cover and cook for about 5 minutes until most of the water is absorbed.
- Remove the cover, whisk in the goat cheese and season with salt and pepper to taste.
- Spoon the grits into a bowl and top with the chicken and tomato mixture.