Back to the fries - I made a half recipe of the grits and it was more than plenty for the two of us (I listed the whole recipe below). I served them with our favorite chicken fingers. We loved them! I wished I had made a whole batch so I could have eaten them for dinner too. I can't wait to make these again!
adapted from The Duo Dishes
- 1 cup quick-cook grits (not instant)
- 3 cups water
- 1 cup milk
- 2 teaspoons kosher salt
- 1/2 cup grated Parmesan
- 1 1/2 tsp garlic powder
- cooking spray
Cook the grits according to the package directions. Stir in the cheese, garlic and salt just before removing from heat. Carefully pour the hot grits into a large, shallow plastic container. Allow the grits to cool down to room temperature. Cover, then chill overnight.
When ready, overturn the grits onto a large cutting board and cut into 1/2″ wide pieces. Lay them on a parchment paper or foil covered baking sheet and spay with cooking spray. Bake in a preheated oven at 425 degrees for 20-30 minutes or until browned. Flip them once midway through cooking time to brown both sides.
CONNECT WITH PLAIN CHICKEN