Pimento cheese grits have all of the fabulous flavor of pimento cheese, with only the lazy boil and wait prep of classic Southern grits.
Grits have always been a favorite food in my house. I've been meaning to share some of my favorite grits recipes for a while, so I'm starting with my most recent favorite: Pimento Cheese Grits.
This recipe is SUPER easy and contrary to what you'd expect, does not actually contain any of the classic mayonnaise-y cream cheese-y stuff ( although if you want a recipe for that, I've got one and it's gooooooood. ) Don't worry though, a hit of butter makes sure you are still clogging your arteries just a little when you eat these grits.
One note about making grits: Do not, I repeat DO NOT, use quick, instant, or any other sort of shortcut grits. I refuse to be held responsible if you make bad ingredient decisions and ruin my recipe with your bad choices.
What are good grits to buy, you ask?? There are quite a few great grits producers, but as a general rule: Good Grits Come in Cloth Bags. Look for brands like Anson Mills or Geechie Boy Mill ( which actually come in a paper bag, but it is the ONLY exception!), both of which you can buy online if you can't find them in the store.
Pimento Cheese Grits
- 1 cup of Stone Ground Grits
- ½ teaspoon Salt
- 4 cups Water
- 2 Tablespoons Butter
- ½ teaspoon Ground Black Pepper
- 5 ounce block Sharp Cheddar Cheese shredded
- 2 heaping Tablespoons of Chopped Pimentos drained
- ½ Tablespoon Juice from Pimento Jar
- a Pinch scant ⅛th teaspoon Red Chili Flakes
- In a heavy-bottomed sauce pan, add the salt to the water and bring to a boil.
- Add the grits, reduce heat to low, stir thoroughly, and cover.
- Cook for 18 - 20 minutes on low, covered.
- Add butter, black pepper, cheese, pimentos, pimento juice, and chili flakes and stir to combine.
Melody Smith says
I want to make these for our Derby party this year. Do you think they would keep well in a slow cooker on very low?
Yes! I think they would keep very well in a slow cooker! You can always add a little milk or water to thin them out if they start to struggle, too
My husband was just saying he thought we should mix pimento cheese with grits, so... looks like I'll be trying this soon!
Lynn | The Road to Honey says
Ha! Ha! Well I'm always in the mood to give the arteries a good clogging. These look fantastic and I love the addition of the pimento. It gives this dish a fun pop of color.