For Suffolk Chicken, two sub recipes need to be prepared.
1) Deep Fried Grit Cakes (see recipe) and
2) Country Ham Cream Sauce (see recipe).
From there take one chicken breast filet and grill till done. Place on Grit Cake and top with Country Ham Cream Sauce.
1 tbsp Olive Oil
½ lb Country Ham cut into small pieces
¼ cup diced Onions
1 tbsp Butter
2 ¼ cup Cream or Milk or Half and Half (your choice)
½ tsp Pepper
1 tbsp Roux (make with equal parts butter and flour, melt butter in small pan, add flour, stir to thicken, remove from heat)
Heat oil in stock pot. Add country ham to stock pot and sauté until hot throughout. Do not over cook. Remove ham, leaving the fat. Add onions to the stock pot and sauté until tender. When onions are tender, add butter to melt, and then add cream, ham and pepper. Bring to a simmer, stirring constantly Add roux, a spoonful at a time, stirring in. Add only enough roux to slightly thicken. Cook 8-10 minutes.
2 cups Chicken Stock
1 cup Heavy Cream
1.5 tbsp Butter
1 cup Stone Ground Grits
1 cups grated Cheddar Cheese
3 tbsp grated Parmesan Cheese
1-2 Eggs, beaten (1 lg or 2 sm)
1/2 tsp Salt
1/4 tsp fresh Ground Black Pepper
1/4 cup Cornmeal
1/4 cup Flour
1/2 tbsp Cajun spices
Oil for deep frying
In a large sauce pot, bring chicken stock, heavy cream, and butter to a boil. Stir in grits and reduce to medium heat. Cook, stirring frequently, until grits are cooked and liquid is absorbed. Remove from heat and stir in cheeses, beaten eggs, salt, and pepper. Spread mixture onto a greased sheet pan or cookie sheet and cool completely. Grits may be refrigerated overnight. When cooled, cut grits into desired shape and set aside. Meanwhile, blend cornmeal, flour, and Cajun spices in a shallow baking dish. Heat oil for deep frying to 350º F. Dredge grit cakes in cornmeal mixture and fry in hot oil, turning to brown on both sides. Drain fried grits on paper towels.
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