Grits are a staple of Southern fare and can be enjoyed with any meal from breakfast to supper! Paring it with another Southern staple, pimento cheese just takes it to another level. We know you will certainly enjoy it!
Pimiento Cheese Baked Grits
This is a great make-ahead dish. Prepare through step 2; cover and chill overnight. Let grits stand at room temperature while preheating your oven.
Yield/ Number of Servings: 6-8
Hands on time: 35 min
Total time: 1 hour 35 min
1 tsp. salt
1 cup Old Mill Yellow Grits
1 cup half and half
¼ tsp. cayenne
3 cups (12 oz) shredded sharp cheddar cheese
1 (4 oz) jar diced pimientos, drained
1/3 cup chopped green onion
2 large eggs, lightly beaten
- Bring 4 cups of water and 1 teaspoon salt to a boil in a large saucepan over medium-high heat. Slowly whisk in grits. Reduce heat to medium and cook, stirring often, 30 minutes or until grits are thickened and tender. Remove from heat.
- Add half and half, cayenne, cheese, pimientos, and green onion to grits, stirring until cheese melts. Stir in eggs. Pour grits into a lightly greased 2-quart baking dish.
- Preheat oven to 350F. Bake 50-55 minutes or until golden brown and edges are set. Let cool 10 minutes before serving. Sprinkle with additional chopped green onion, if desired.
Labor Day picnics and family reunions beg something wonderful to bring. If you want to wow everyone, make a watermelon salad. And it’s just so easy! The following adaptable, changeable recipe is based on three of our favorite summer flavors – watermelon, peaches, and ripe tomatoes. Combined in this salad, they speak end of summer and celebration. You salt the watermelon and tomatoes first. Just before serving, add the peaches, and pile the fruit on top of your favorite lettuce, and sprinkle with oil, vinegar, and fresh herbs. Garnish with feta and almonds. You can serve on individual plates, or pile onto a large platter to feed 8. If you don’t have the basil or mint, use dill or parsley. And if you don’t have feta, use cubes of fresh mozzarella. In a hurry? Drizzle with one of our Old Mill favorite salad dressings.
- 6 cups seedless watermelon chunks, cut into 1-inch chunks
- 4 cups good, ripe heirloom tomatoes, cut into 1-inch chunks
- ½ to 1 teaspoon kosher salt
- 2 cups sliced, peeled ripe peaches
- 6 cups fresh arugula or your favorite salad greens
- 4 tablespoons extra virgin olive oil
- 1½ tablespoons white or red wine vinegar
- 3 tablespoons chopped fresh mint or basil, or a combination
- ½ cup crumbled feta cheese
- 2 tablespoons toasted sliced almonds
- Place the watermelon and tomatoes in a mixing bowl and season with salt. Toss to coat, and let the fruit sit for 30 minutes. Drain well.
- Fold the peaches into the watermelon and tomato mixture. To serve, spoon the fruit on top of the salad greens. Drizzle with oil and vinegar. Garnish the top with chopped fresh herbs, feta cheese, and toasted almonds.