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About the Dish

  • Stone-Ground Grits

    Stone-Ground Grits

  • Butter


  • PeachDish Salt

    PeachDish Salt

  • Mushrooms


  • Basil


  • Parmesan Cheese

    Parmesan Cheese

  • Ciabatta Rolls

    Ciabatta Rolls


Please read entire recipe card before beginning.
Place 2 cups water in a small sauce pot and bring to a boil over high heat. Add 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Gradually add grits while stirring continuously. Continue to stir as they return to a simmer.
Lower heat to medium-low and cook 25-30 minutes. Stir along the bottom every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the grits. Once the grits are done, remove them from the heat, and cover to keep warm.
While the grits are simmering: remove the stems from the mushrooms, if the caps are larger than 1-inch in diameter cut them in half, then cut them into 1/4-inch slices. Pick and chop (or thinly slice) the basil. Drain and dry the chicken, and cut each breast into 5 equal sized strips. Season the chicken pieces with 1/2 teaspoon of PeachDish salt.
Place a saute pan over medium-high heat, once the pan is hot add the cooking oil, then chicken pieces in an even layer. Cook for 2-3 minutes to brown, then turn them and brown on the second side for 1 minute.
Add the mushroom slices to the pan and cook while stirring for 3-4 minutes. Reduce heat to low, and add the Elephant Grocer’s cacciatore sauce. Add approximately 2 tablespoons water to the empty sauce jar, put the lid back on and shake well to remove the last bit of sauce from the sides of the jar. Add the saucy water to the pan with chicken, mushrooms, and sauce. Simmer while stirring occasionally for 2-3 minutes. Remove from heat, and stir in the basil, but reserve about a tablespoon for a final garnish.
Finish grits by stirring in 2 teaspoons of butter, add a bit of water to adjust consistency if necessary. Taste and adjust seasoning as desired.
Serve chicken and sauce over grits and topped with reserved basil, and enjoy!