In a medium saucepan, bring Water and Salt to a boil.
Gradually whisk in Grits and reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until grits are tender.
Stir in Milk and Butter. Keep warm.
While grits are cooking, prepare the Pimento Cheese. In a medium bowl, combine Cheddar Cheese, Monterey Jack Cheese, Pimentos, Mayonnaise, Garlic Powder, and Cayenne Pepper.
Mix well until fully combined.
Spoon grits into bowls and top generously with Pimento Cheese. Serve immediately.
Ingredients
6
1 cup240 mLStone-Ground Grits
4 cups960 mLWater
1 tsp5 mLSalt
1/2 cup120 mLMilk
2 tbsp30 mLButter
8 oz225 gSharp Cheddar Cheese-shredded
4 oz115 gMonterey Jack Cheese-shredded
4 oz115 gPimentos-drained and chopped
1/2 cup120 mLMayonnaise
1/4 tsp1.25 mLGarlic Powder
1/4 tsp1.25 mLCayenne Pepper
Equipment
Medium saucepan
Medium bowl
Whisk
Spoon
Instructions
In a medium saucepan, bring Water and Salt to a boil.
Gradually whisk in Grits and reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until grits are tender.
Stir in Milk and Butter. Keep warm.
While grits are cooking, prepare the Pimento Cheese. In a medium bowl, combine Cheddar Cheese, Monterey Jack Cheese, Pimentos, Mayonnaise, Garlic Powder, and Cayenne Pepper.
Mix well until fully combined.
Spoon grits into bowls and top generously with Pimento Cheese. Serve immediately.
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