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
- 1/2 teaspoon Salt
- 4 cups Water
- 2 Tablespoons Butter
- 1/2 teaspoon Ground Black Pepper
- 5 ounce block Sharp Cheddar Cheese shredded
- 2 heaping Tablespoons of Chopped Pimentos drained
- 1/2 Tablespoon Juice from Pimento Jar
- a Pinch scant 1/8th 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.