Add grits, butter, salt, and pepper to the water or stock. Bring to a boil while stirring constantly, and then reduce to simmer for about 30 minutes, stirring occasionally.
Just before serving, add the Parmesan-Reggiano and stir until dissolved.
for the Chicken and Mushrooms
In a shallow dish, combine flour, salt, and pepper and coat the chicken in the mixture. Reserve 1 tablespoon of leftover flour. Place the oil in a large pot and heat over medium-high heat. When oil is shimmering, add the chicken and cook for 5–7 minutes, or until brown on all sides. Remove to a plate.
Reduce the heat to medium, stir the onions into the pot, and cook for 2 minutes. Add garlic and cook for 30 seconds. Whisk in the reserved 1 tablespoon of flour and cook for 1 minute. Stire in chicken broth, carrots, mushrooms, and rosemary and place the chicken into the vegetables and bring to a boil. Partly cover and simmer over medium-love heat for 25–30 minutes, or until the chicken is no longer pink in the middle and the vegetables are tender. Plate warm, atop a scoop of cheesy grits.
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