Barbeque Rotisserie Chicken on Cauliflower and Grits Puree

This is a Cooking Light recipe from several years ago that I have adapted and made my own!

Carve a rotisserie chicken into bite-sized pieces.

Make 1 recipe of the barbecue sauce from my precious post. Pour half over chicken; stir well. (Freeze the rest, if you don't have any immediate use for it. It freezes very well, and is handy to have for a quick dinner!)

For the cauliflower and grits purée:

Microwave two 10oz packages riced cauliflower, according to package directions.

Mix together 1 cup grits and 3 cups chicken broth. Microwave 5 minutes, stirring two or three times.

*Note to my gluten-free-ers! Make sure both your grits and your broth are MARKED gluten free. Otherwise you can’t trust them! I used Bob’s Red Mill Gluten Free Polenta Corn Grits, and my usual Orrington Farms Chicken Broth Base.

Add riced cauliflower and shredded cheddar cheese to the grits when done.

Serve chicken over the grits and cauliflower mixture, adding more cheese on top if desired. (I always like extra cheese!)

BARBEQUE ROTISSERIE CHICKEN ON CAULIFLOWER AND GRITS PUREE

1 rotisserie chicken, diced
2 10-oz packages frozen riced cauliflower
1 C gluten free polenta or corn grits
3 C chicken stock or broth base
3/4 C shredded sharp cheddar cheese
1/2 recipe Barbeque Sauce
1/2 C sliced scallions

Dice the rotisserie chicken into bite sized pieces.

Make Barbeque Sauce. Mix half the Barbeque Sauce with the diced chicken, reserving other half for another use.

Cook cauliflower according to package directions.

Microwave grits and chicken broth five minutes or according to package directions, stirring occasionally.

Stir cauliflower and cheese into grits. Serve grits topped with chicken, and garnish with scallions.

Top with extra cheese or barbeque sauce as desired.

Servings: 7
Calories per serving: 325