PIMENTO CHEESE GRITS
Grits and pimento cheese are a winning combination! These grits are super cheesy and creamy and so easy to make.
Provided by Christin Mahrlig
Categories Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- Add milk, water and salt to a medium saucepan. Bring to a boil.
- Gradually stir in grits. Reduce heat to medium-low and simmer until thickened, about 15 minutes.
- Remove from heat and stir in pimento cheese.
Nutrition Facts : Calories 325 kcal, ServingSize 1 serving
PIMENTO CHEESE GRITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
- Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
- Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.
SPRING ONION PIMIENTO CHEESE GRITS
Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. -Melissa Pelkey Hass, Waleska, Georgia
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Prepare grits according to package directions. Keep warm., Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next 5 ingredients, mixing until well blended., Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.
Nutrition Facts : Calories 281 calories, Fat 20g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
PIMENTO CHEESE GRITS CASSEROLE
Pimento Cheese Grits Casserole - baked grits loaded with pimento cheese and bacon. Comfort food at its best! Great side dish for breakfast, lunch, or dinner. Quick cook grits, chicken broth, pimento cheese, eggs, bacon, and cheddar cheese. Even grits haters LOVE this cheesy grits casserole! SO good! Can make in advance and refrigerate or freeze for later.
Provided by Plain Chicken
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F. Lightly spray a 9-inch baking dish with cooking spray. Set aside.
- In a large saucepan, add chicken stock; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.
- Add pimento cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Season with salt and pepper. Stir in cooked bacon.
- Transfer grits to prepared dish. Sprinkle with shredded cheese.
- Bake, uncovered, 30 to 35 minutes. Garnish with green onions.
SPRING ONION PIMIENTO CHEESE GRITS
Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. -Melissa Pelkey Hass, Waleska, Georgia
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Prepare grits according to package directions. Keep warm., Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next five ingredients, mixing until well blended., Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.
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- 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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- Bring 4 cups water, 1 cup whole milk, and 1 1/4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes.
- Cook 4 oz. diced pancetta in a large skillet over medium, stirring often, until browned and crisp. (You will have about 1/2 cup cooked pancetta.) Remove with a slotted spoon, reserving 2 Tbsp. drippings in skillet. Chop 2 medium-size sweet onions. Cook in reserved drippings over medium-high, stirring constantly until caramelized, 15 to 20 minutes. Stir in 1 1/2 Tbsp. minced fresh sage.
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Estimated Reading Time 5 mins
- In a large pot, bring water, milk and half and half to a simmer. Watch carefully so it doesn’t boil over. Add salt and slowly whisk in grits. Bring grits to a simmer, stirring constantly. Lower heat and cover grits. Cook 45-50 minutes, stirring occasionally, until grits are rich and creamy. Stir in butter. Pour grits into a 9 x 13 baking dish and let cool to room temperature.
- Top grits with Pimento Cheese. Add sliced tomatoes. You can also substitute with a can of diced tomatoes that have been drained. Top with green onions.
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