About the Dish

Per Serving
Calories 510
Total Fat 17 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 780 mg
Total Carbohydrates 54 g
Dietary Fiber 5 g
Sugar 20 g
Protein 31 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Sorghum Saison

Adjunct brewing is defined as adding other malts to the boil in order to produce more sugar, allowing the yeast more opportunity to make alcohol. Adjunct brewing also brings additional flavors. Keep in mind adjunct does not equal evil just because the macro breweries utilize them as a cost control solution. Sorghum is a traditional additive to Saisons mainly because it was a cash crop those intrepid French Farmers had access too. What wasn't sold made its way into Saisons. For this dish that has a significant sorghum component, we suggest a Saison brewed with sorghum.

Blackberry Farms Sorghum Saison, Walland, Tennessee

Viognier - Sonoma County, California

Tropical and floral notes come together beautifully in the wine to complement the sweet and savory nature of the onion jus. Viogniers are fully textured and tend to be very mouth-filling, creating a match in consistency between the wine and the creaminess of the grits.

Pride Mountain Vineyards Viognier, Sonoma County, California


MISE EN PLACE • Trim beans. Cut into 1-inch pieces. • Halve tomatoes lengthwise.
• Place a small saucepan over medium-high heat. Add 3 cups water and bouillon. • When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
While grits cook, season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
• Add beans to chicken pan. Cook, stirring, until beans begin to soften and darken, 2-3 minutes. • Add tomatoes. Cook, stirring occasionally, until tomatoes are tender, 4-5 minutes.
• Add wine. Stir to release any browned bits that may have collected on the bottom of the pan. • Stir in onion jam. Return chicken to pan to coat in sauce. • Remove pan from heat. Stir in 2 tablespoons mascarpone. Taste and adjust seasoning as desired.
Uncover grits. Stir in remaining mascarpone cheese.
• Divide grits between 2 plates. • Top with chicken, vegetables and sauce. Enjoy!