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.