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1
Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions.
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2
Spoon grits into a greased 9-inch square baking pan; cover and chill until firm.
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3
Rub chicken breasts with the ground cumin.
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4
Melt butter in a large skillet over medium heat.
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5
Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender.
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6
Remove chicken from skillet and drain on paper towels; cover and keep warm.
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7
Invert baking pan to remove grits. Cut into 4 squares, then cut each square diagonally into 2 triangles.
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8
In same skillet, heat pan drippings to medium temperature.
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9
Add grits and saute, turning once, about 5 minutes or until lightly brown.
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10
To serve:
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11
Cut each chicken breast into slices.
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12
Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side.
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13
Spoon Spicy Southern Salsa over the grits cakes.
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14
Spicy Southern Salsa.
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15
1 cup corn kernels, cooked and drained.
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16
1 cup black-eyed peas, cooked and drained.
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17
1 medium tomato, seeded and chopped.
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18
1/2 cucumber, peeled, seeded, diced.
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19
1/4 cup chopped green onions.
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20
2 tablespoons minced fresh basil.
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21
1 small jalapeno, seeded and finely minced.
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22
1 clove garlic, minced.
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23
1/4 teaspoon salt.
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24
1/8 teaspoon pepper.
