To Make Grits: Place rice into a food processor or blender. Secure lid.
Pulse rice until desired fineness is achieved.
3 cups Chicken Broth
½ cup Parmesan Cheese
1 Tbsp Butter
In a medium mixing bowl. Bring together all but the ground chicken. Add the Ground Chicken and mix until just combined, do not overmix. Roll into bite sized meatballs.
Heat the oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cook for 4-5 minutes, flipping as needed to brown the outside of the meatball. Remember that you do not want them cooked all the way through, just browned…Remove meatballs and set aside.
To the remaining oil, add the minced garlic and onions, cook until translucent.
Add the rest of the sauce ingredients to the pan and bring to a simmer.
Once the sauce is simmering, add the meatballs back in and cover with a lid.
Allow to simmer for 10-12 minutes, or until the meatballs are cooked through.
Combine grits and chicken broth in a medium saucepan.
Bring to a boil, stir once.
Place lid on and reduce to a simmer.
Allow to simmer for 7 minutes, then remove from heat.
Let sit for 10 minutes before removing the lid.
Fluff with a fork and stir in the remaining ingredients.