In a medium saucepan, bring Chicken Broth 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 Heavy Cream and Butter. Keep warm.
While grits are cooking, prepare the Pimento Cheese. In a medium bowl, combine Cheddar Cheese, Smoked Gouda Cheese, Roasted Red Peppers, Mayonnaise, Pickled Jalapeño Juice, and Smoked Paprika.
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 mLChicken Broth
1 tsp5 mLSalt
1/4 cup60 mLHeavy Cream
2 tbsp30 mLButter
6 oz170 gSharp Cheddar Cheese-shredded
4 oz115 gSmoked Gouda Cheese-shredded
4 oz115 gRoasted Red Peppers-diced
1/2 cup120 mLMayonnaise
1 tbsp15 mLPickled Jalapeño Juice
1/4 tsp1.25 mLSmoked Paprika
Equipment
Medium saucepan
Medium bowl
Whisk
Spoon
Instructions
In a medium saucepan, bring Chicken Broth 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 Heavy Cream and Butter. Keep warm.
While grits are cooking, prepare the Pimento Cheese. In a medium bowl, combine Cheddar Cheese, Smoked Gouda Cheese, Roasted Red Peppers, Mayonnaise, Pickled Jalapeño Juice, and Smoked Paprika.
Mix well until fully combined.
Spoon grits into bowls and top generously with Pimento Cheese. Serve immediately.
Comments