Ingredients
- 2 ea. Incogmeato Chik’n Tenders™, fried
- ½ cup Cheese grits, warm
- 1 ea. Fried egg
- 2 fl. oz. Country gravy
- 1 tsp. Chives, chopped
- 2 ea. Buttermilk biscuits, warm
Cheese Grits
- 2 ½ cups Whole milk
- 1 cup Water
- ½ cup Corn grits, dry
- ¼ cup Unsalted butter
- ¾ cup Cheddar cheese, mild, shredded
Recipe Directions
1. Fry Incogmeato® Chik’n Tenders according to instructions.2. In a warm cast-iron skillet, add cheesy grits and top with a fried egg, and warm country gravy.
3. Top skillet with warm Incogmeato® Chik’n Tenders and garnish with chopped chives.
4. Place cast-iron skillet on serving plate/tray and serve immediately with two warm buttermilk biscuits and jam if desired.
CHEESE GRITS:
1. Combine whole milk and water in a medium-sized saucepot over medium heat until the liquid reaches a simmer.
2. Reduce heat to low and slowly whisk in dry corn grits. Allow to simmer for 20-30 minutes, stirring occasionally to prevent burning.
3. Once grits reach a smooth porridge-like consistency, remove from heat, and carefully fold in butter and shredded cheddar cheese with a rubber spatula.
4. Serve immediately or hold hot for up to 4 hours.
