Basil Chicken Grits with Sweet Corn
- Yield 4 servings
- 3 cups low sodium chicken broth
- 1 teaspoon salt, divided (or more to taste)
- 1 cup yellow whole hominy quick cook grits
- 1/4 cup butter, plus more for tins
- 1/4 cup Basil Pesto
- 1/3 cup shredded parmesan cheese, plus large shavings for garnish
- 3 tablespoons olive oil
- 1/2 cup diced shallot
- 1/4 teaspoon crushed red pepper
- 2 -- links Pesto Smoked Chicken Sausage or Fully Cooked Sun Dried Tomato Chicken Sausage, thinly sliced
- 1 pound boneless skinless chicken breast, cubed
- 2 cups frozen supersweet kernel corn
- 2 cups water
- 1 tablespoon tomato chicken bullion granules
- 1 cup diced peeled fresh tomato (no seeds)
- 1/3 cup torn fresh basil, plus sprigs for garnish
In a heavy saucepot over medium heat, bring chicken broth, 1/2 teaspoon salt and the grits to a boil, stirring constantly for five minutes. Cook, stirring frequently, for 15 more minutes. Reduce heat to very low. Cover tightly and cook 10 more minutes. Stir in butter, pesto, and cheese. Divide grits among four buttered muffin tins, round ramekins, or mini cake molds, pressing lightly to form the shape. Keep warm.
In a large saute pan, heat the olive oil to medium heat. Add shallot, red pepper, sausage and chicken. Saute 5-6 minutes, or until chicken is done. Add corn, water and bullion granules; bring back to a boil. Stir in tomato and adjust salt if desired. Remove from heat.
Invert the formed grits onto center of pasta bowls or deep serving plates. Stir the torn basil into the chicken/broth mixture and spoon over the grits. Top with shaved parmesan cheese and garnish with basil sprigs.