Best Pimiento Cheese And Bacon Grits Recipes

PIMENTO CHEESE GRITS

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 GRITS CASSEROLE

Steps:

• Preheat oven to 350° F. Lightly spray a 9-inch baking dish with cooking spray. Set aside.
• In a large saucepan, add chicken stock; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.
• Add pimento cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Season with salt and pepper. Stir in cooked bacon.
• Transfer grits to prepared dish. Sprinkle with shredded cheese.
• Bake, uncovered, 30 to 35 minutes. Garnish with green onions.

PIMENTO CHEESE GRITS

Steps:

• 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.

SPRING ONION PIMIENTO CHEESE GRITS

Steps:

• Prepare grits according to package directions. Keep warm., Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next 5 ingredients, mixing until well blended., Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.

PIMENTO CHEESE-BACON GRITS

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.