Transfer to a medium bowl; stir in chicken and black beans.
Pour the mixture into the prepared baking dish.
Combine the remaining 2 cups broth and water in a large saucepan; bring to a boil.
Pour in cornmeal (or grits) in a steady stream, whisking constantly.
Bring to a simmer, whisking constantly.
Reduce heat to medium-low and cook, whisking often, until thick, about 5 minutes.
Remove from the heat.
Reserve 1 tablespoon scallions.
Combine the remaining scallions, 1/2 cup Cheddar and egg in a small bowl.
Quickly stir the cheese mixture into the hot cornmeal mixture until combined.
Spread the cornmeal mixture over the chicken mixture in the baking dish.
Sprinkle with the remaining 1/4 cup cheese.
Bake until hot and bubbling, about 20 minutes.
Sprinkle with the reserved 1 tablespoon scallions.
Let stand for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
