Description
A quick and comforting Southern-inspired breakfast or side dish featuring creamy pimento cheese blended into tender cooked grits, delivering a rich and flavorful experience in just 10 minutes.
Ingredients
Scale
Liquids and Fat
- 2 cups low-sodium chicken broth
- 1 cup water
- 2 tablespoons unsalted butter (¼ stick)
Main Ingredients
- 1 cup quick-cooking yellow grits
- ½ cup pimento cheese
- ¼ teaspoon kosher salt
Instructions
- Boil the Broth and Water: Bring the chicken broth and water to a rolling boil over medium-high heat, ensuring a consistent and vigorous boil to help the grits cook evenly.
- Add Butter and Cook Grits: Reduce the heat to low and stir in the unsalted butter until melted. Gradually add the quick-cooking yellow grits, stirring continuously to prevent lumps. Cook the grits for 1-2 minutes, stirring constantly until they become tender and creamy.
- Incorporate Cheese and Seasoning: Mix in the pimento cheese and kosher salt thoroughly until the cheese melts completely and the mixture is smooth and creamy. Adjust seasoning as needed and serve warm.
Notes
- Use quick-cooking grits for fast preparation; stone-ground grits require longer cooking times.
- Adjust salt according to the saltiness of your pimento cheese and broth.
- For a spicier version, add a pinch of cayenne pepper or hot sauce.
- Pimento cheese can be homemade or store-bought, but fresh makes a big difference in flavor.
- Serve as a hearty breakfast or a flavorful side dish with eggs or grilled meats.