Pumpkin Sage Grits & Cinnamon Chicken

We found this recipe on a food blog called Love and Flour.

Author: Angela Buchanan as seen in Better Homes and Gardens, April 2010
½ cup grits
½ cup pumpkin (use any winter squash puree here)
1 tablespoon sage, finely chopped
⅓ cup shredded cheddar cheese

4 chicken breasts (just cut up your chicken)
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cinnamon


For the grits, stir grits into two cups salted, boiling water.
Add the pumpkin and sage and return to boiling.
Reduce heat and simmer until thickened.
Stir in cheddar cheese.
Garnish with sage leaves if desired.

For the chicken, coat the chicken breasts in vegetable oil.
Whisk together the salt, black pepper and cinnamon and rub over both sides of each chicken breast.
Place the chicken breasts in a baking dish and bake at 400 degrees for 18-20 minutes until no longer pink in the center and juices run clear.

Tip: CSA Eating

There is a learning curve to eating locally and seasonally, so give yourself and your family the time to figure it out. It's worth learning because it can save you time and money, make you a more creative cook, and teach you to appreciate your food more as you savor the delicious quality of produce at its peak of...Read more


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