Directions
Step 1
Place a rack within the heart of the oven and preheat to 400°F. To a medium pot over excessive warmth, add the milk and a couple of cups of water and produce to a boil. Flip the warmth to medium-low, add the grits and cook dinner, stirring often, till thick, creamy, and tender, 15–20 minutes. Stir within the butter and goat cheese and season to style with salt and black pepper. Cowl and put aside.
Step 2
In a big bowl, stir collectively the Gumbo Spice Mix and 1 teaspoon of salt. Add the rooster thighs and toss to coat evenly.
Step 3
Warmth a big heavy skillet over excessive warmth. When sizzling, add the oil and half of the rooster and cook dinner till browned with bits of charred crust, about 4 minutes per aspect. Switch to a foil-lined baking sheet. Repeat with the remaining rooster. Bake till the juices run clear, 5–8 minutes.
Step 4
Divide the grits amongst 4 plates and high with the rooster and scallions. Serve with lemon wedges for squeezing and sizzling sauce if desired.
-
Place a rack within the heart of the oven and preheat to 400°F. To a medium pot over excessive warmth, add the milk and a couple of cups of water and produce to a boil. Flip the warmth to medium-low, add the grits and cook dinner, stirring often, till thick, creamy, and tender, 15–20 minutes. Stir within the butter and goat cheese and season to style with salt and black pepper. Cowl and put aside.
-
In a big bowl, stir collectively the Gumbo Spice Mix and 1 teaspoon of salt. Add the rooster thighs and toss to coat evenly.
-
Warmth a big heavy skillet over excessive warmth. When sizzling, add the oil and half of the rooster and cook dinner till browned with bits of charred crust, about 4 minutes per aspect. Switch to a foil-lined baking sheet. Repeat with the remaining rooster. Bake till the juices run clear, 5–8 minutes.
-
Divide the grits amongst 4 plates and high with the rooster and scallions. Serve with lemon wedges for squeezing and sizzling sauce if desired.
