"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken & Grits with Caramelized Onions Recipe

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This recipe for Chicken & Grits with Caramelized Onions, by , is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Powell
Added: Saturday, May 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 roasted chicken from supermarket
1 cup of instant grits
4 cups water
1 cup shredded cheddar cheese
2 Vidalia onions
olive oil
salt & pepper

Directions:
Directions:
dice the pre-roasted chicken into small, well...dice sized pieces! Preheat oven to 350
Thinly slice the onions and saute over medium high heat in enough olive oil to coat the pan, until browned; about 8 minutes. Boil 4 cups of water, add instant grits, reduce to a simmer, cover and cook for about 7 minutes, stirring a few times to prevent sticking to the bottom. Take off the heat and add cheese and salt and pepper to taste. Mix grits and chicken and spoon into 9x11x2 inch casserole or similar. Distribute onions on top and sprinkle with any remaining cheese. Cover with foil and bake for 15 minutes.

Number Of Servings:
Number Of Servings:
six servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I made this recipe up when I didn't feel like going to the grocery and wanted to use what I had on hand. The family loved it! I thought about adding bacon or doing with Parmesan. I added peas to my serving and it was delicious. Asparagus would also do well.

 

 

 

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