Incogmeato® Chik’n and Grits

Recipe Directions

1. For the Roasted Garlic Puree: Place the garlic cloves in a small pan, cover with 1/4 cup of olive oil. Cook till light golden, then cool slightly. Puree in a blender with 1 tsp. of water; consistency should be like a light peanut butter.
2. For the Roasted Kale: Preheat oven to 400° F. Break cleaned and stemmed kale into large pieces and toss in a bowl with 1 tsp. of salt and 1 Tbs. of olive oil. Place on a small sheet pan and bake at 400° F for 10 minutes.
3. For the Tomato Jam: Place the tomatoes, onion, brown sugar, red vinegar, chili flakes, and salt in a saucepan and cook till thick but still has chunks, about 15 minutes on low heat.
4. For the Grits: Bring water, salt, pepper, and ¼ cup of olive oil to a boil. Add grits slowly while whisking to avoid lumps. Add 2 Tbs. of the Roasted Garlic Puree. Cook until thick, about 5 minutes.
5. For the Chik'n: Deep fry for about 4 minutes at 360° F. Gently shake basket once while cooking. For safety, product must be cooked from frozen to an internal temperature of 165° F, measured by a thermometer in two places. When you remove chik'n from the fryer, season with a little salt.
6. To serve: Divide the grits equally among 4 bowls. Carefully place the kale to one side of bowl, piling high. On top of the grits, place 3 tenders per bowl. Garnish with the tomato jam across the tenders.
NOTES: Cook Chik'n Tenders from frozen - store product in freezer until you are ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.
HOLDING: Hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.