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About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Grits

    Grits

  • Chicken Breast

    Chicken Breast

  • Mascarpone Cheese

    Mascarpone Cheese

  • Snap Beans

    Snap Beans

  • Salad Tomatoes

    Salad Tomatoes

  • White Wine

    White Wine

  • Century Harvest Farms Charred Onion & Sorghum Jam

    Century Harvest Farms Charred Onion & Sorghum Jam

METHOD

1
Prepare your mise en place: Trim green beans and cut into 1-inch pieces. Halve tomatoes lengthwise.
2
In a small sauce pan, combine 3 cups water and bouillon. Bring to barely a boil over medium heat. Slowly stir in grits (so the grits won’t be lumpy) and 1/4 teaspoon kosher salt. Reduce heat to low and, stirring often (scraping the bottom to prevent burning), simmer 10-15 minutes, until grits are tender.
3
While grits are cooking, season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering, add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Remove chicken from the pan to a plate.
4
Add beans to the same sauté pan and cook, stirring, until they begin to soften and darken in color, 2-3 minutes. Add tomatoes to the pan and cook until softened, about 4-5 minutes.
5
Add white cooking wine to the same pan and stir to release any browned bits that may have formed on the bottom of the pan. Stir in caramelized onion jam, and return chicken to pan to coat with the sauce. Remove pan from heat, and stir in 2 tablespoons mascarpone. Taste and adjust seasoning as desired.
6
When grits are fully cooked, stir in remaining mascarpone cheese and stir until cheese is fully incorporated.
7
Divide grits between two plates and top with each with a chicken breast, vegetables and sauce. Serve and enjoy!