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I find myself making more and more dishes from Chef Vivian Howard’s book, Deep Run Roots. Her southern-inspired recipes are packed with flavor and tradition. I made a big batch of Chef Howard’s pimento cheese, which by itself is insanely good. Half went for sandwiches while the other half ended up in these delicious pimento cheese grits. Creamy and yummy. I love grits. Adding pimento cheese to them makes me love them even more. I didn’t think that was possible.
I use corn grits polenta from Bob’s Mill. They cook up in about 30 minutes and always have the perfect texture and flavor, great for pimento cheese grits. You can substitute quick-cooking grits in a pinch. They only take about 5 minutes.
Also try my cheddar Ranch grits.
Pimento Cheese Grits
Ingredients
For the pimento cheese grits
- 1 cup grits
- 2 teaspoons unsalted butter
- 1 ½ cups pimento cheese from below
For the pimento cheese (makes enough for 3 batches of grits)
- 2 cups extra sharp cheddar cheese shredded
- 2 cups white cheddar cheese shredded
- ½ cup pimentos drained
- ⅓ cup crushed tomatoes canned, drained (I used fire-roasted tomatoes)
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- ¼ teaspoon hot sauce or more
- ½ teaspoon Kosher salt
Instructions
For the pimento cheese grits
- Cook the grits per package instructions.
- Add butter and melt.
- Fold in the pimento cheese and heat until melted. Serve.
For the pimento cheese
- Place all but the salt into a mixer with the blade attachment. Process for 30 seconds.
- Add salt to taste and process 10 more seconds.
Nutrition
Nutritional values are approximate.
