Mexican Chicken & Grits Pie
Grits take the place of typically used cornmeal in this reduced calorie version of tamale pie.
Non-stick cooking spray
1 1/4 pounds boneless, skinless chicken thighs, cubed
1 medium onion, diced
2 tablespoons all-purpose flour
1/2 cup plus 2 tablespoons evaporated skim milk
1/2 cup low-fat sour cream
1 cup frozen corn kernels
1 (14.5-ounce) can diced tomatoes, drained
2 tablespoons chopped cilantro
Salt and cayenne pepper to taste
1 1/2 cups water
1/2 teaspoon salt
1/2 up golden or white grits
1/4 cup evaporated skim milk
1/2 cup egg substitute (or 2 large eggs)
3 ounces shredded Gouda or other cheese
- In large, nonstick skillet sprayed with non-stick cooking spray, cook chicken over medium-high heat until well-browned and firm. Drain excess fat. Add onion to skillet and sauté until lightly browned and tender.
- Reduce heat to low, stir in flour and then gradually whisk in evaporated milk and sour cream. Bring to a simmer, remove from heat and stir in corn, diced tomatoes and cilantro. Season to taste with salt and cayenne pepper. Spoon into a 2-quart baking dish and smooth the top.
- Preheat oven to 375°F (190°C). Pour grits over the chicken. Bake 30 minutes, until the grits have set and the filling begins to bubble.
- To prepare Grits: In a saucepan, bring water and salt to a boil. Gradually whisk in grits. Cook over low heat, stirring constantly, until thick, about 3 to 4 minutes. Let cool somewhat before stirring in milk, egg and cheese.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.