Chicken With Grits

Directions

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