In a medium saucepan, bring the chicken broth to a boil.
Slowly whisk in the grits, reducing the heat to low. Cook, stirring frequently, for about 20 minutes or until the grits are thick and creamy.
Stir in the cheddar cheese, Parmesan cheese, butter, salt, and black pepper until the cheese is melted and the mixture is smooth.
In a separate skillet, heat the olive oil over medium heat. Add the shredded chicken, smoked paprika, and garlic powder. Cook, stirring occasionally, until the chicken is heated through.
Stir the chicken into the grits mixture until well combined.
Preheat your oven to 350°F (175°C).
Transfer the grits and chicken mixture to a greased baking dish. Bake for about 15-20 minutes, or until the top is slightly browned.
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Garnish with chopped fresh parsley before serving.
Variations & Tips
For a spicier version, add a pinch of cayenne pepper or diced jalapeños to the grits. You can also try using different cheeses like Gouda or Monterey Jack for a unique flavor twist. If you prefer seafood, substitute the chicken with cooked shrimp or crabmeat. For a vegetarian option, omit the chicken and add sautéed mushrooms or roasted vegetables. To make it even creamier, stir in a splash of heavy cream with the cheeses.
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