Pimento Cheese Grits
Overview
- Yield: 4
- Total Time: 1 Hr
Ingredients
Pimento Cheese
-
12 ounces sharp white cheddar cheese freshly grated
-
1 4-ounce jar of pimentos, drained
-
4 ounces 1/2 block cream cheese, softened
-
1/2 cup mayonnaise
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
Grits
-
4 cups low-sodium chicken or vegetable stock
-
1 cup quick-cooking grits I like the quaker 5 minute grits, but you can definitely use the stone ground if you’re a grit purist! – just follow the directions they come with.
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
6 slices cooked bacon
-
4 eggs cooked to your liking! (poached, fried, etc)
-
1/4 cup sliced green onions for topping
Method
Pimento Cheese
- Add all ingredients together in a large bowl and mix well until combined.
Grits
- As a note, I like to get the bacon started (I usually just fry it in a skillet!) and have a skillet or pot ready for your eggs.
- Bring the stock to a boil in a medium saucepan. Once boiling, add the grits and whisk constantly until they are fully mixed into the stock, about a minute or two. Reduce the heat to low and cover, stirring once or twice more, until the grits are thicker and creamy, about 5 minutes. Stir in about 1/2 to 2/3 cup of pimento cheese until creamy. Keep the grits over the lowest heat possible and take a few minutes to cook the eggs to your liking.
- To serve, spoon the grits into bowls. Top with an egg, a slice or 2 of bacon and some green onions. I like to serve with a spoonful of extra pimento cheese!