colombian

Grits Style Corn Porridge with Chicken and Scallion

This simmered dish pairs cooked chicken thigh, shredded with scallion, thinly sliced, fine cornmeal and milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

42 g Protein

53 g Carbohydrates

29 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g fine cornmeal 204 kcal
204g water 0 kcal
141g milk (2%) 71 kcal
110g cooked chicken thigh, shredded 133 kcal
20g scallion, thinly sliced 7 kcal
5g garlic, minced 7 kcal
8g extra virgin olive oil 71 kcal
39g fresh white cheese, crumbled 157 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

fine cornmealwatermilk (2%)
Bring water and milk to a gentle simmer in a small pot. Whisk in cornmeal slowly to avoid lumps.
saltblack pepper
Cook on low, stirring often, until thick and creamy, 10-12 minutes. Season with salt and pepper.
cooked chicken thighscalliongarlicextra virgin olive oil
In a skillet, warm olive oil and saute scallion and garlic for 1 minute. Add shredded chicken and heat through.
cooked chicken thighfresh white cheese
Stir half the cheese into the porridge. Top with chicken mixture and the remaining cheese; serve hot.