Ingredients
Equipment
Method
- In a medium saucepan, bring chicken broth, fat-free half-and-half, water, and ¼ teaspoon salt to a rolling boil.
- Whisk in the grits, reduce heat, cover, and cook for about 15 minutes, stirring occasionally.
- When grits are creamy, stir in 1 tablespoon butter, Italian cheese blend, and blue cheese crumbles until melted. Set aside and keep warm.
- Combine cayenne pepper, black pepper, salt, and flour in a bowl.
- Toss chicken pieces in 1 teaspoon olive oil, then dredge in the seasoned flour mixture.
- Heat remaining 2 teaspoons olive oil in a skillet and cook the coated chicken until golden and cooked through.
- Push chicken to one side of the pan. Add green onions and garlic, cooking until fragrant.
- Pour in chicken stock, cayenne pepper sauce, and butter. Simmer until sauce thickens slightly.
- Serve by spooning warm grits into bowls and topping with buffalo chicken mixture.
- Garnish with additional blue cheese crumbles and cayenne pepper sauce if desired.
Notes
You can adjust the heat level by varying the amount of cayenne pepper sauce. For a milder version, reduce the cayenne or hot sauce. The blue cheese can be substituted with gorgonzola for a milder flavor, or use all cheddar if preferred. The chicken can be swapped with shrimp or crispy tofu for a vegetarian option. While regular grits are recommended, instant grits can be used when short on time, though the result won't be quite as creamy.