Buffalo Chicken & Bleu Grits

• 1 12 cups chicken broth
• 34 cup fat-free half-and-half
• 34 cup water
• 14 teaspoon salt
• 34 cup grits, regular
• 1 tablespoon butter
• 12 cup Italian cheese blend, shredded
• 12 cup blue cheese, crumbles
• 1 lb boneless skinless chicken breast, cut into bite size pieces
• 3 teaspoons olive oil, divided
• 12 teaspoon cayenne pepper
• 12 teaspoon black pepper
• 12 teaspoon salt
• 14 cup flour
• 4 green onions, thinly sliced
• 3 garlic cloves, minced
• 12 cup chicken stock or 12 cup vegetable stock
• 1 tablespoon cayenne pepper sauce (to taste)
• 1 tablespoon butter
• blue cheese, crumbles
• cayenne pepper sauce

1. Bring 1.5 cups broth, FF H&H, water & 1/4t salt to a boil in a medium saucepan.
2. Whisk in grits, cover and cook 15 minutes stirring a few times.
3. Once grits are done, stir in 1T butter and cheeses.
4. Set aside, keep warm.
5. While grits cook:.
6. Stir together cayenne, black pepper, 1/2t salt & flour.
7. Toss chicken pieces in 1 teaspoon olive oil to coat.
8. Toss chicken with flour mixture to coat well.
9. Heat 2t olive oil in skillet on medium high heat.
10. Add coated chicken and cook until golden and cooked through.
11. Add green onion and garlic, lower heat to medium and cook 1 minute.
12. Stir in chicken broth, scrape up any brown bits & simmer one minute.
13. Remove from heat and stir in pepper sauce and 1T butter.
14. To serve, put 1/4 of grits in a large shallow bowl, top with 1/4 of chicken.
15. Serve with additional bleu cheese crumbles and pepper sauce.

chicken broth, water, salt, grits, butter, italian cheese blend, blue cheese, chicken breast, olive oil, cayenne pepper, black pepper, salt, flour, green onions, garlic, chicken, cayenne pepper, butter, blue cheese, cayenne pepper

Taken from www.food.com/recipe/buffalo-chicken-bleu-grits-506256 (may not work)