PIMENTO CHEESE GRITS
Pimento cheese grits are delicious.
Pimento cheese grits will quickly become one of your favorite sidedishes to serve at any meal. This dish is easy to make, can be reheated and keeps several days refrigerated. If the grits become too thick just add a little milk or water to the grits. We love these grits for breakfast with a fried egg and they go with about any meat if served for dinner. You could add meat and bake these grits if you want a main dish. Shrimp or any kind of sausage could be added as well as bacon or chopped ham. This recipe can easily be cut in half if you want to make it for two people. We love them leftover so I make the entire recipe. You might also like to check out our old-fashioned broccoli casserole for another great sidedish recipe.
Pimento cheese grits have become a requested dish at my house for any occasion.
1 cup old-fashioned grits
4 2/3 cups milk
1/2 teaspoon salt
4 tablespoons butter
2 cups shredded cheddar cheese
4 ounces cream cheese, softened
1/2 teaspoon black pepper
1 (4 ounce) jar diced pimentos, drained
1/4 teaspoon garlic powder
Bring milk and butter to a boil in a sauce pan on top of the stove on medium heat. Stirring constantly with a wire whisk add grits a little at a time to keep them from clumping. Turn heat down to a low simmer, cover pot and cook five to six minutes until grits thicken. Remove and stir in cheddar cheese and cream cheese until cheese melts. Add salt, black pepper, drained diced pimentos and garlic powder. Garnish with chopped green onions and sprinkle on some smoked paprika. Makes about 8 servings. Enjoy!
Pimento Cheese Grits
Ingredients
- 1 cup old-fashioned grits
- 4 2/3 cups milk
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 cups shredded cheddar cheese
- 4 ounces cream cheese softened
- 1/2 teaspoon black pepper
- 1 4 ounce jar diced pimentos, drained
- 1/4 teaspoon garlic powder
Instructions
- Bring milk and butter to a boil in a sauce pan on top of the stove on medium heat. Stirring constantly with a wire whisk add grits a little at a time to keep them from clumping. Turn heat down to a low simmer, cover pot and cook five to six minutes until grits thicken.
- Remove and stir in cheddar cheese and cream cheese until cheese melts. Add salt, black pepper, drained diced pimentos and garlic powder. Garnish with chopped green onions and sprinkle on some smoked paprika.
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