Best Pimento Cheese Grits Recipes

Pimento Cheese Grits image

Provided by Ree Drummond : Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 12

8 slices bacon, chopped
6 scallions, sliced, greens and whites separated
4 cloves garlic, minced
6 cups low-sodium chicken stock, warmed
1 1/2 cups quick grits
8 ounces cream cheese, at room temperature
Two 4-ounce jars sliced pimentos, drained
2 cups grated sharp Cheddar
1 cup grated Monterey Jack
2 tablespoons adobo sauce
1 heaping tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

Pimento Cheese-Bacon Grits image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups quick-cooking grits
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon, chopped
1/4 cup creme fraiche
One 4-ounce jar sliced pimentos
4 ounces sharp yellow Cheddar, grated
4 ounces smoked Gouda, grated
2 tablespoons thinly sliced scallions

Steps:

Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick.
Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive.
Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions.

BAKED PIMENTO CHEESE AND CRAWFISH GRITS image

Provided by @MakeItYours

Number Of Ingredients 10

1 quart water
1 tablespoon salt plus more for seasoning
2 tablespoons butter
1 cup stone-ground grits
1/4 cup cream cheese
1/2 cup sharp cheddar cheese, shredded
4 tablespoons diced or sliced pimentos
1 tablespoon jalapeño, diced
1/2 pound domestic crawfish tails, freshly picked
1 egg

Steps:

Preheat oven to 350 degrees. In a 4-quart, deep cast iron pan bring water, 1 tablespoon salt, and butter to a boil. Add the grits, reduce heat to low, and simmer 45 minutes, making sure to stir occasionally.
Fold in remaining ingredients, cover pan, and bake for 20 minutes. Uncover and bake 20 minutes longer until the top browns. Add salt to taste. Serve