PIMENTO CHEESE-BACON GRITS

Pimento Cheese-Bacon Grits image

Provided by Trisha Yearwood

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.