Growing up in the North I wasn’t exposed to grits much at all. After moving to South Carolina I have come to enjoy shrimp and grits. I’m talking good quality stone ground grits, not that yucky instant stuff!

My boys were born in South Carolina, born and bred southern boys. They love grits, especially Ewan. When we get breakfast at the farmer’s market Ewan’s favorite things are biscuits and gravy and grits! They have been on a real zucchini kick lately, so I figured why not put it on some creamy grits with chicken. Nothing I like more than a one dish meal!

The key to this dish is using good grits. Make sure they are stone ground, the texture is wonderful. You could use either yellow or white grits. Even change up the veggies if you like something else. The boys loved it. When Daddy got home while they were eating their dinner they were excited to let him know we were having “chicken and zucchini on a circle of grits”! Hope you enjoy as much as we did.

Herbed Chicken and Zucchini Over Creamy Grits
1 1/2 lbs. chicken, cut into bite sized pieces
1 Tbs. olive oil
1 c. stone ground grits
2 c. milk (I used 2%)
1 c. whipping cream
1 c. chicken stock
1/2 c. shredded cheddar cheese
3 small zucchini, chopped to bite sized pieces
1/2 medium red onion, cut into sliced strips
1 Tbs. fresh thyme
1 tsp. fresh rosemary, chopped
3 Tbs. balsamic vinegar

Heat olive oil in a skillet over medium high heat, add chicken. Cook until thoroughly done, about 15 minutes depending on size of the chicken pieces. Remove the chicken and place in a bowl for later.

Place the grits, milk, cream and chicken stock in a medium sauce pan. Bring to a boil over medium high heat, stirring often. Once it reaches a boil, cover and lower heat. Simmer for 20 minutes, stirring occasionally.

While the grits are cooking put the onions and zucchini in the same skillet you used for the chicken. Sauté for about 10 minutes over medium heat. Add the chicken back in. Stir in the balsamic vinegar and herbs. Cook for about two more minutes, until veggies are cooked but not too tender.

When the grits are done stir in the cheese. Pour the grits into six bowls or onto plates. Spoon the chicken and veggies on top.

Yields 6 servings