Ingredients
Gathering your ingredients is like setting the stage for a performance, and here’s what you’ll need:
- 1 cup quick-cooking grits
- 2 cups chicken broth
- 1 cup milk
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1/4 cup chopped green onions
- 1/4 cup crumbled blue cheese (optional)
- Salt and pepper to taste
For those wanting a bit of variation, you can substitute the cheddar with Monterey Jack cheese or use a different hot sauce for customizing the heat level. It’s all about personalizing the dish to your taste, much like I did with my abuela’s recipes growing up.
Instructions
Let’s dive into the process with some straightforward steps:
- In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium heat.
- Add the quick-cooking grits, stirring continuously to prevent clumping. Reduce the heat to low and simmer for about 5 minutes, or until thickened.
- Stir in the butter and shredded cheddar cheese until melted and combined. Season with salt and pepper to taste.
- In a separate bowl, combine the shredded chicken with the buffalo sauce, ensuring every piece is coated evenly.
- Preheat your oven to 375°F.
- In a baking dish, layer half of the grits mixture, followed by the buffalo chicken, and top with the remaining grits.
- Drizzle ranch dressing over the top and sprinkle with green onions and blue cheese if using.
- Bake in the oven for 15-20 minutes, or until it’s bubbly and golden on top.
As you prepare this dish, remember that cooking is an art form, much like the stories my abuela shared with me while we cooked together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International