Blackened Chicken, Cheese Grits and Sauteed Spinach with Garlic

Ingredients

• 1 cup Quick-Cooking Grits (Do not use instant grits for this recipe.)
• 2 cup Water
• 2 cup Whole Milk (Whole milk provides the creamiest texture.)
• 1.5 cup Sharp Cheddar Cheese (Shredded from a block for best results.)
• 4 tbsp Unsalted Butter (Cut into small pieces.)
• 1 tsp Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 2 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium saucepan, combine the water, whole milk, and salt. Bring the liquid to a rolling boil over medium-high heat, watching carefully to prevent it from boiling over. This should take about 3-4 minutes.

2. 2

   Once boiling, reduce the heat to low. While whisking constantly, slowly pour the grits into the hot liquid in a steady stream. This prevents lumps from forming.

3. 3

   Continue to cook on low, stirring frequently with the whisk or a spoon, for 5 to 7 minutes. The grits will thicken and become creamy. Scrape the bottom of the pot to prevent sticking.

4. 4

   Remove the saucepan from the heat. Add the pieces of butter and stir until it has completely melted into the grits.

5. 5

   Gradually stir in the shredded cheddar cheese, a handful at a time, until it is fully melted and the grits are smooth and uniform. Do not return the pot to the heat, as this can cause the cheese to become oily.

6. 6

   Season with freshly ground black pepper. Taste and adjust the salt if necessary. Serve immediately, garnished with fresh chives.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.