?Chicken? and Creamy Grits


30 MINUTES OR LESSGrits provide a neutral background for assertive ingredients and seasonings such as those found in this meatless version of a Southern-inspired dish. A delicate, clear soup could introduce this meal, and a fruit cobbler or berry pie makes a satisfying dessert.

  • 4Servings


  • 2 cups plain soymilk
  • 1/2 cup quick-cooking grits
  • 6 1/2 oz. shredded soy cheese, mixture of Parmesan, mozzarella and romano flavors, or as desired
  • 1 Tbs. olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 oz. sliced mushrooms
  • 6 oz. soy "chicken" strips
  • 2 cups roasted whole tomatoes, crushed and with juice


Bring soymilk to a boil in large saucepan over medium-high heat. Slowly whisk in grits, stirring to combine well. Sprinkle in shredded cheese, and stir. Reduce heat to medium-low, cover pan and cook for about 10 minutes, stirring occasionally, or until grits become thick and creamy. Remove from heat.

Meanwhile, heat oil in large skillet over medium heat. Add chopped onion, green bell peppers and mushrooms, and sauté 5 minutes. Add “chicken” strips, crushed tomatoes with juice, salt and pepper. Continue cooking, about 10 minutes more.

Spoon grits onto individual plates, top with vegetable mixture and serve.

Wine Suggestions
It is always challenging to pair wine with a dish that “absolutely positively” matches with a specific variety—except for one ingredient. This dish presents such a challenge. Corn and Chardonnay are a totally reliable combo, but the tomatoes add acidity, which might conflict with white wine. Red Zinfandel will meet the corn and the tomatoes and pair nicely with all the dairy. Try Sausal Winery Alexander Valley Zinfandel.

Nutrition Information

  • Calories: 350
  • Carbohydrate Content: 43 g
  • Fat Content: 11 g
  • Fiber Content: 5 g
  • Protein Content: 24 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 600 mg
  • Sugar Content: 11 g