Spring Onion Pimiento Cheese Grits Recipes

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PIMENTO CHEESE GRITS



Pimento Cheese Grits image

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

2 cups milk
2 cups water
1/4 teaspoon salt
1 cup quick grits, (NOT instant grits)
2/3 cup pimento cheese

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



Pimento Cheese Grits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

8 slices bacon, chopped
6 scallions, sliced, greens and whites separated
4 cloves garlic, minced
6 cups low-sodium chicken stock, warmed
1 1/2 cups quick grits
8 ounces cream cheese, at room temperature
Two 4-ounce jars sliced pimentos, drained
2 cups grated sharp Cheddar
1 cup grated Monterey Jack
2 tablespoons adobo sauce
1 heaping tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

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



Spring Onion Pimiento Cheese Grits image

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

2 cups uncooked stone-ground yellow grits
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
3 cups shredded Monterey Jack cheese
1 jar (4 ounces) diced pimientos, drained
3 green onions, diced
1 teaspoon sugar
Dash cayenne pepper
1/4 cup butter, softened
Salt and pepper to taste

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 image

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

3 cups chicken stock
1 cups quick-cooking grits
1 (12-oz) container pimento cheese
¼ cup butter, (cubed)
¼ cup milk
2 large eggs, (lightly beaten)
⅓ cup chopped cooked bacon
salt and pepper, (to taste)
1 cup shredded cheddar cheese

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



Spring Onion Pimiento Cheese Grits image

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

2 cups uncooked stone-ground yellow grits
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
3 cups shredded Monterey Jack cheese
1 jar (4 ounces) diced pimientos, drained
3 green onions, diced
1 teaspoon sugar
Dash cayenne pepper
1/4 cup butter, softened
Salt and pepper to taste

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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