Thursday, February 19, 2015

Pimento Cheese Grits

Perfect for breakfast, lunch, or dinner! Creamy grits are combined with the flavorful and familiar taste of pimento cheese for the ultimate comfort dish!

Grits are sorta a big deal here in North Carolina. While we ate them occasionally in Texas, they certainly weren't the staple breakfast item like they are here. At camp each summer, grits are a given at morning breakfast and everyone - kids on up - devour them. They are also a staple on our preschool breakfast menu! This grit loving girl is not complaining about the easy access I have to them now.

I'd never had pimento cheese grits before but a friend mentioned that they were served at a restaurant he had eaten at. I filed it in the back of my mind to try.

Well, for goodness gracious, pimento cheese + grits = love.

If you like either, you'll LOVE this flavor explosion. Though I'm thrilled to eat it by the bowl, I made them specifically to be served under a pile of spicy stewed beef - I'll be sharing that recipe this weekend! As always, kick up the cayenne if you're a fan of spicy pimento cheese :)

Thanks to the quick cooking grits, these whip up in just minutes.

Pimento Cheese Grits
3 cups whole milk
1 cup quick-cooking grits (not instant)
1-2 cups sharp cheddar cheese, shredded
3 ounces cream cheese, room temp
4 ounce jar diced pimentos, drained
pinch cayenne pepper
salt and pepper

In a large saucepan over medium-high heat, bring the milk to a boil. Slowly whisk in the grits and whisk constantly until the grits are thickened. This should take around 5 minutes.

Remove from heat and whisk in 1 cup cheddar, cream cheese, and pimentos until well combined and melted. Add the cayenne, salt, and pepper. Taste and adjust seasonings or add more cheddar, if desired.

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