Smoked Tomato Pimento Cheese Polenta

Smoked tomato pimento cheese polenta. I think I’ve whispered those words 20 days since I made this dish, smiling and remembering. Without a doubt, this was one of the best tasting sides I’ve ever had. Just a hint of smokiness from the smoked tomatoes and tons of cheesy creaminess. And polenta, my favorite thing no matter what it is mixed with. This makes a big huge batch of polenta, but you’ll find you won’t have any trouble making it disappear. This is a fantastic recipe, one we’ll be making time and time again.
Smoked Tomato Pimento Cheese PolentaI like my polenta very creamy and a little on the thin side. As opposed to thick and dense. You can cook your smoked tomato pimento cheese polenta a little longer than I did if you want yours thicker. If you get it too thick, stir in a bit more cream to thin it. When reheating polenta I stir in a bit more cream to get it back to it’s original wonderfully creamy state.

Also try my smoked grits.

Smoked Tomato Pimento Cheese Polenta

Course Side
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 12 servings

Ingredients

  • 4 large tomatoes
  • 8 cups chicken stock
  • 3 cups stone ground grits or polenta
  • 2 cups heavy cream
  • 3 cups pimento cheese I used our Easy Pimento Cheese recipe
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Fire up your smoker for 250 F. Use a light fruit wood such as apple or peach.
  • Use a knife to cut a small slit in the bottom of each tomato and place on the smoker, step side down.
  • Smoke for 1 hour or until tender. Remove and let cool.
  • Rough chop the tomatoes, removing any hard pieces or stems, and place into a blender or food processor and puree. Add to a large pot over medium high heat.
  • Stir in the broth and bring to a boil.
  • Stir in the polenta. Reduce heat to a simmer and keep stirring until the liquid has boiled away.
  • Stir in the cream and pimento cheese. Keep stirring until the cheese has melted.
  • Season with salt and pepper and let simmer until the polenta reaches the desired thickness.

Hatch Chile Pimento Cheese

Pimento cheese makes for a great grilled cheese sandwich. Pimento cheese loaded with roasted Hatch chiles makes for an outstanding grilled cheese sandwich. Or dip. Or burger topping. The cheese melts perfectly. And there’s just that slight green chile flavor. Not overpowering, not spicy. Just a really nice pepper flavor. I like that a lot.
Hatch Chile Pimento CheeseIf you can’t find Hatch chiles, you can substitute any mild green chile such as a poblano. Or in a pinch you can use canned green chiles. Our market sells 7 ounce cans of roasted green chiles that would work just fine as a substitute in this Hatch chile pimento cheese.

Click here for my roasted Hatch chile recipe.

Hatch Chile Pimento Cheese

Course Main
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 1/2 cups

Ingredients

  • 3 roasted Hatch chiles seeds and membranes removed
  • 1 clove garlic smashed
  • Dash of Worcestershire sauce
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup or more mayonnaise
  • 1/2 cup shredded Monterey Jack
  • 1/2 cup shredded white cheddar if you can't find any just use more Monterey Jack

Instructions

  • Place all ingredients except for the cheese into a food processor and process for 10 seconds.
  • Add the cheeses and pulse a few times until combined.

Jalapeno Pimento Cheese Potato Salad

This is the potato salad I’ve been dreaming about. The one I was hoping I would find. THE ONE. Pimento cheese? A house favorite. Jalapenos? Bacon? In darned near everything I make. Add the three together to make jalapeno pimento cheese potato salad and you’ve got the perfect storm of flavor goodness.

I could sit down with the entire bowl of this salad and just go to town on it in one sitting. Gone. All done.
Jalapeno Pimento Cheese Potato SaladThere’s no way I can think of to improve on this jalapeno pimento cheese potato salad. You could add some more jalapeno but it really doesn’t need it since there’s just the right amount of kick. You could add some more pimentos. But, nope, it doesn’t need that either. Just make it as is and enjoy it. This salad is a thingy of beauty and flavor. If you prefer your potato salad with a little less kick just fold my easy pimento cheese in with the potatoes.

Also try my smoked sausage potato salad.

Jalapeno Pimento Cheese Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 -10 servings

Ingredients

  • 3 pounds Russet potatoes peeled, diced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 jalapenos seeded, minced
  • 1 4 ounce jar pimentos drained, chopped
  • 4 green onions chopped
  • 8 slices cooked bacon crumbled
  • Kosher salt and freshly ground black pepper

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the potatoes and boil until just tender. Drain and let cool.
  • Combine the remaining ingredients in a large bowl.
  • Carefully fold in the potatoes.
  • Refrigerate for 1 hour before serving.