Pimento Cheese Grits
Pimento cheese grits will tickle any southern food lover. This creamy, cheesy side is so good served as a side dish to a big breakfast or even a barbecue. Whenever you make them, you won't be able to wait to dive right in!
Servings: 2
Calories: 549kcal
Ingredients
- 4 cups water
- 1 cup grits NOT the quick cooking variety
- salt & pepper to taste
- cream if needed
- 1 1/2 tbsp butter softened
- 1/2 cup pimento cheese
- 1/4 tsp garlic powder
- pinch smoked paprika
- shredded cheddar cheese for garnish
- chopped chives for garnish
Instructions
- In a large heavy bottoms pot, or Dutch oven, add the water. Bring the pot to a boil, and once boiling stir in the grits.
- Lower the heat to medium low, cover, and let the grits simmer for 15-20 minutes (stirring occasionally) until they're tender. Add a bit of water if needed to prevent the grits from sticking to the pot and burning if too much cooks off- just a bit, and only if needed to prevent burning.
- Remove the pot from heat and stir in the butter, a splash of cream, and season the grits with salt & pepper to taste.
- Add the pimento cheese, paprika, and garlic powder, stirring until the cheese is melted and evenly incorporated.
- Spoon into bowls, and top with shredded cheese and chives before serving.
Notes
- While cooking, add a bit of water if needed to prevent the grits from sticking to the pot and burning if too much cooks off. You only need a bit, and only to prevent burning.
- Yes, you can sub the quick cooking kind BUT they only take roughly 5 minutes to cook and no extra liquid should be required- even the cream.
- These aren't only delicious at breakfast, but make a yummy side any time of the day!
Nutrition
Calories: 549kcal | Carbohydrates: 70g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 713mg | Potassium: 114mg | Fiber: 1g | Sugar: 6g | Vitamin A: 967IU | Vitamin C: 4mg | Calcium: 234mg | Iron: 1mg