Directions:
In a saucepan, bring water (or broth) and milk to a boil. Slowly whisk in grits. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally.
Once grits are thickened, stir in heavy cream, Parmesan cheese, butter, salt, and pepper. Cover and keep warm.
In a large skillet, heat olive oil and butter over medium-high heat. Add garlic, shallot, and red pepper flakes, sautéing until fragrant (about 1 minute).
Add the sliced chicken, season with salt and pepper, and cook until golden and cooked through (about 6–8 minutes).
Pour in white wine (or chicken broth), lemon juice, and zest. Simmer for 2–3 minutes until slightly reduced.
Stir in fresh parsley and remove from heat.
Spoon creamy Parmesan grits into bowls and top with warm chicken scampi and pan juices. Garnish with extra parsley and lemon wedges.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 535 kcal | Servings: 4 servings