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Saturday, November 5, 2011

Sage Advice: Try Pumpkin Grits!

Cinnamon Roasted Chicken with Pumpkin Sage Grits
Grits.  They are the ultimate comfort food for Southerners.  Their mild flavor is perfect for add-ins such as cheese, peppers, shrimp and most any savory flavor.  I found an intriguing recipe online that features cinnamon roasted chicken and pumpkin (you knew it) grits and decided it must be next up for a try out in CindysCozyKitchen!  The pumpkin flavor is mild, but delectable, and serves as a delicious backdrop to the cinnamon-coated chicken.

Cinnamon Coated Chicken Ready to Roast
 Cinnamon Roasted Chicken with Pumpkin Sage Grits
adapted from a recipe on

6-8 skinless, boneless chicken breast tenderloins
1 T olive oil
1 1/2 t salt divided
1 1/2 t ground cinnamon
1/2 fresh ground black pepper
1 1/2 cups water
2/3 cups instant grits
1/2 cup canned pumpkin
24 leaves fresh sage
1 t butter
1/3 cup shredded cheddar cheese (can be omitted to reduce calorie count)

Stir and Crisp in Butter

Preheat oven to 400 degrees.  Arrange chicken in baking dish. Drizzle chicken with oil and sprinkle with 1 t of the salt, cinnamon and black pepper on both sides.  Roast in oven for 20 minutes or until cooked through.

Heat butter in small frying pan until melted, add 16-18 leaves of sage.  Cook and stir over medium-high heat until sage becomes crisp and browns.  Crumble.

In a saucepan, bring water to a boil.  Stir in grits until combined.  Stir in pumpkin, a tablespoon of the crumbled sage and 1/2 teaspoon salt.  Cook uncovered for 5 minutes, stirring frequently.  Remove from heat, stir in cheese.

To serve, spoon grits onto dinner plates.  Crumble additional crisped sage over chicken.  Garnish grits with fresh sage leaves.  

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