Easiest Way to Prepare Tasty Pimento cheese grits

Easiest Way to Prepare Tasty Pimento cheese grits

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Pimento cheese grits. Bobby Flay's rich and creamy pimento cheese grits meld two classic Southern recipes, and are completely irresistible. Quaker brand grits work really well in this recipe, and they are distributed very widely. Add Palmetto Cheese and Parmesan Cheese, stir until combined.

Pimento cheese grits I do use stone ground grits and here is my recipe for SC stone ground red grits. Add brunch to that title and it means you can have a glass of champagne, no judgement! Pimento Cheese Grits are a combo of two southern favorites. You can cook Pimento cheese grits using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pimento cheese grits

  1. It’s 1 cup of water.
  2. Prepare 1/4 cup of grits.
  3. You need 1/4 tsp of salt.
  4. It’s 1/4 tsp of cayenne pepper powder.
  5. You need 1/3 cup of pimento cheese.
  6. You need 1/2 stick of margarine.

They're creamy and rich and so good with eggs and bacon for a hearty and delicious breakfast. Think pimento cheese is just for slathering. Pimento cheese grits have all of the fabulous flavor of pimento cheese, with only the lazy boil and wait prep of classic Southern grits. Grits have always been a favorite food in my house.

Pimento cheese grits instructions

  1. Boil water in a pot.
  2. Add grits and margarine stirring constantly you don't want lumps add salt and pepper stirring constantly.
  3. After 5-7 minutes remove from heat add your pimiento cheese stir in well serve immediately hope you enjoy.

In the cuisine of the Southern United States, pimento cheese is a spread or relish made with cheese, mayonnaise and pimentos. Elsewhere, different ingredients may be used. It is served on bread, crackers and vegetables, or in sandwiches. If you don't get the pimento cheese completely encased in the grits, then you'll end up with cheese leaking out in the hot fat. It's pretty easy to get it completely covered, though, and the dip in the batter.



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