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Epicurean Kentuckian: Grits aren't just for breakfast anymore 2016-07-04 - Columbia, KY - Photo by Ed Waggener. A Cheesy Grits dish with skillet BBQ tenderloin and chicken breast, red peppers, caramelized onions, green onions, and sweet white onion works for us for any meal. The grits take the longest time, the most attention. But that's only 20 minutes. To serve two: Two 3 oz. portions of pork tenderloin; and a 2 oz. chicken breast strip (thigh would have been better). The meat is cooked from frozen, cut and recut as needed to finish with bite size cubes, and a final searing as liquids are reduce. BBQ seasong is to taste, our's starts with a bow to Monroe County and vinegar, butter, lots of black pepper, lots of Cayenne. We supercharge it with Frank's, a tiny bit of Worschestershire, some garlic powder, cumin & curry, and turmeric. Pretty OK for quick prep, a leisurely meal, and a really quick cleanup. - EW Permalink | Comments?

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