Tag: grits

Pimento Cheese Grits

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.

Pimento Cheese Grits

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
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5 from 1 vote

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.
Course Main or Side
Cuisine American
Keyword grits, pimento cheese
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 674kcal
Author Based on a recipe from Chef Vivian Howard’s Deep Run Roots

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

Calories: 674kcal | Carbohydrates: 31g | Protein: 22g | Fat: 48g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1362mg | Potassium: 182mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1875IU | Vitamin C: 19mg | Calcium: 770mg | Iron: 1mg

Nutritional values are approximate.

Easy Pimento Cheese Grits

Pimento cheese is one of those things that does not last in our house. Make batch, do a quick errand, come back.. gone! Where does it go? Well, one place is in this delicious easy grits dish. Creamy, yummy grits with kicked up pimento cheese. You can’t beat it. Sure, pimento cheese is great on crackers or sandwiches, but in grits… oh me is it ever amazing.

Easy Pimento Cheese Grits

As much as grits are a wonderful thing, the star of this show is the pimento cheese and it deserves the love and the attention it needs to be extraordinary. First, hand shred your cheese. None of that pre-shredded bagged stuff. It has cornstarch or other coatings on it to keep it from sticking. Nope, pass on that. If you’re not a big fan of shredding with your old hand-powered box shredder, get one of these. It’s awesome!

Second, make the pimento cheese the night before you make this dish. Let it get happy in the fridge, just hanging out. It’s better that way. The flavors and the consistency are better the next day.

Easy Pimento Cheese Grits
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5 from 1 vote

Easy Pimento Cheese Grits

Great cheesy creamy grits!
Course Side
Cuisine American
Keyword grits, pimento cheese
Prep Time 1 hour
Cook Time 15 minutes
Servings 6
Calories 818kcal

Ingredients

For the grits

  • 2 cups whole milk or half and half
  • 2 cups water
  • ½ teaspoon kosher salt
  • 1 cup quick cooking grits
  • 1 cup pimento cheese from below
  • ¼ teaspoon ground black pepper
  • 1 teaspoon fresh parsley chopped, for garnish, if desired

For the pimento cheese

Instructions

For the grits

  • Add the milk and water to a large pot and bring to a boil over medium-high heat.
  • Reduce the heat to low and add the grits, stirring as you pour.
  • Add salt to taste.
  • Let the grits simmer for 15 minutes, stirring often, until they are thick and creamy.
  • Turn off the heat. Stir in the pimento cheese and season with pepper.
  • Serve garnished with parsley if desired.

For the pimento cheese

  • Place all ingredients except the salt and pepper into a bowl. Combine.
  • Add salt and pepper to taste and stir.
  • Refrigerate at least an hour before using.

Notes

You can make the pimento cheese the day ahead.

Nutrition

Calories: 818kcal | Carbohydrates: 33g | Protein: 24g | Fat: 65g | Saturated Fat: 24g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1353mg | Potassium: 292mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1852IU | Vitamin C: 23mg | Calcium: 809mg | Iron: 2mg

Nutritional values are approximate.

Cheddar Ranch Grits

As much as I love making and devouring mashed potatoes with pot roast and gravy, I love grits even more. The creamy ground corn has more texture and more flavor. At least, in my opinion. Add some cheese (and a little bit of Ranch dressing mix) and well, these cheddar Ranch grits are the perfect tasting side dish and very, very easy to make.

Cheddar Ranch Grits

You can substitute any good melting cheese you want to these cheddar Ranch grits. I like a nice sharp cheddar because I think it goes perfectly with the corn flavors and the Ranch dressing. I think Monterey jack would also work well in this dish. For some kick, go with pepperjack and add a few chopped roasted jalapenos.

Also try my roasted sweet corn grits.

Cheddar Ranch Grits
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5 from 1 vote

Cheddar Ranch Grits

As much as I love making and devouring mashed potatoes with pot roast and gravy, I love grits even more. The creamy ground corn has more texture and more flavor. 
Course Side
Cuisine American
Keyword cheese, grits
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Calories 224kcal
Author Mike

Ingredients

  • 3 cups chicken broth
  • ½ teaspoon Kosher salt
  • 1 cup corn grits not instant or quick cook
  • 1 ½ tablespoons butter
  • ½ cup extra sharp cheddar cheese shredded (or more, if you want )
  • 1 tablespoon Ranch dressing mix the dry stuff, not the dressing in a bottle!

Instructions

  • Bring broth and salt to a boil in a medium pan over high heat.
  • Slowly stir in the grits.
  • Reduce heat to a simmer and cook for 30 minutes, stirring often. To prevent the grits from splattering you can place a lid over the top of the pan but do not cover it completely.
  • Add the butter and stir to melt.
  • Add the cheese and Ranch dressing mix and stir until the cheese is melted.
  • Serve.

Nutrition

Calories: 224kcal | Carbohydrates: 34g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1311mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 1mg

Nutritional values are approximate.