Pimento Cheese Grits are a combo of two southern favorites. They’re creamy and rich and so good with eggs and bacon for a hearty and delicious breakfast.
Think pimento cheese is just for slathering between two pieces of white bread or spreading on a Ritz cracker? Think again.
For these Pimento Cheese Grits, you can either use store-bought pimento cheese, I love Palmetto Soul, or you can make homemade pimento cheese. If you make a large batch of pimento cheese for a party, this would be an excellent way to use the leftovers.
PIMENTO CHEESE GRITS RECIPE TIPS:
For grits, I either recommend Quaker brand grits which are distributed fairly widely, or Palmetto Farms Stone Ground Grits. Stone Ground Grits need to cook longer, but the extra time spent is worth it. They are so creamy and smooth.
Leftovers will keep in an airtight container in the refrigerator for about 4 days but they will thicken up. To reheat, stir some milk into them and reheat in the microwave.
Try These Other Pimento Cheese Recipes:
- Roasted Jalapeno Pimento Cheese
- Pimento Cheese Patty Melts
- Ham and Pimento Cheese Pinwheels
- Pimento Cheese Stuffed Jalapenos
- Pimento Cheese Squash Casserole
- 2 cups milk
- 2 cups water
- 1/4 teaspoon salt
- 1 cup quick grits, NOT instant grits
- 2/3 cup pimento cheese
- 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.
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Originally published June 16, 2017.
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