Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pimento cheese grits. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pimento cheese grits is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Pimento cheese grits is something that I’ve loved my whole life. They’re fine and they look wonderful.
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.
To begin with this recipe, we must prepare a few ingredients. You can cook pimento cheese grits using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pimento cheese grits:
- Make ready 1 cup water
- Make ready 1/4 cup grits
- Make ready 1/4 tsp salt
- Take 1/4 tsp cayenne pepper powder
- Take 1/3 cup pimento cheese
- Get 1/2 stick 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.
Instructions to make Pimento cheese grits:
- Boil water in a pot
- Add grits and margarine stirring constantly you don't want lumps add salt and pepper stirring constantly
- 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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