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.