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.
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 sautéed 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.
MORE RECIPES LIKE THIS TO TRY:
Lemon Spinach Feta Pasta
Pumpkin Bacon Grits with Poached Eggs
Chicken Sausage Cheese Grits
Pasta Checca with Burrata
Goat Cheese Grits with Burst Tomatoes and Chicken
These goat cheese grits are topped with burst tomatoes, chicken and basil for a comforting meal full of late summer flavor.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 314mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 16g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Jennie @themessybakerblog
Sunday 7th of September 2014
You can't go wrong with creamy goat cheese. This dish looks stunning.
Karen @ The Food Charlatan
Saturday 6th of September 2014
I'm with you, every time I've had grits I've been unimpressed. But I have known goat cheese to ameliorate even worse food, so this sounds awesome to me! Those tomatoes!! oh my.
Thalia @ butter and brioche
Saturday 6th of September 2014
I have never tried grits before! Definitely inspired to go out and get some and make this recipe.. curious to know what it tastes like.
Liz @ Floating Kitchen
Friday 5th of September 2014
The addition of goat cheese grits sounds amazing! Can't wait to try it out.
Danae @ Recipe Runner
Friday 5th of September 2014
Love everything about this! The tomatoes, basil, shredded chicken, and most of all that creamy goat cheese!