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Chicken Lemon Grits
Ingredients
1/2 stick (4 T) butter
2 cups of chicken stock (or equivalent with bouillon)
1/4 cup of lemon juice
1/2 cup of grits (hominy or yellow corn or other)
Salt (maybe)
Procedure
In a large enough sauce pan, melt the butter, add the chicken stock and lemon juice and bring it to boil. Slowly stir in grits. Depending on whether the butter or stock is salted, it may need a little salt. Simmer for about five minutes or until desired thickness stirring often. Let it cool a bit unless you like molten materials in your mouth. Enjoy.
For those who cannot eat rice safely, it can be a good substitute for chicken lemon rice soup.
Variations
The sky is the limit. You can add chicken pieces to it. You can add capers. You can add anything else you think will go with the flavors. Experiment a little.
Discussion (19)
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For some reason, I was thinking of lemon curd as I emptied the pan for my third (small) bowl of this. That got me thinking, what would happen with a little sweetener? Lots of people sweeten cereals, after all, and by the time I got to that third bowl, the grits were cold. I sprinkled a little sweetener over the top and cut it in and mashed it together.
It may count as an abomination for most folks. Good though. Really brought out the lemon.
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Yum. I’ve had grits made by Southern Grandma’s and it’s always been delicious. But I’ve never successfully made grits myself. The output of my few efforts was akin to mortar or concrete. It’s clearly operator error in what should be a simple, straightforward process. But, once more into the breech.
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Make sure you have a good liquid to grits ratio (about 4 to 1), and stir them in slowly and stir often. Otherwise, they can wind up hard and dense in one spot.
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That does sound good. Reminiscent of, but quicker than, Greek Avgolemono soup, which is also lemon/chicken stock based, but has (usually) some form of pasta or rice as the starch, and is thickened with egg yolk. One of my favorites.
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Brilliant. i will try that.
I make myself a large bowl of grits most weekends. Andouille sausage, Cajun spices, Adobe, garlic, and absurd quantities of butter is a staple. Sometimes with curry and some north African spice mixes. And a sweet variation with tamarind, five spice and fruit slices.
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