Pimento Cheese Grits Casserole Recipes

PIMENTO CHEESE GRITS CASSEROLE

Steps:

• Preheat oven to 350° F. Lightly spray a 9-inch baking dish with cooking spray. Set aside.
• In a large saucepan, add chicken stock; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5 to 7 minutes or until thickened, stirring occasionally. Remove from heat.
• Add pimento cheese and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Season with salt and pepper. Stir in cooked bacon.
• Transfer grits to prepared dish. Sprinkle with shredded cheese.
• Bake, uncovered, 30 to 35 minutes. Garnish with green onions.

PIMENTO CHEESE GRITS

Steps:

• Add milk, water and salt to a medium saucepan. Bring to a boil.
• Gradually stir in grits. Reduce heat to medium-low and simmer until thickened, about 15 minutes.
• Remove from heat and stir in pimento cheese.

PIMENTO CHEESE GRITS

Steps:

• Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
• Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
• Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

PIMENTO CHEESE GRITS

Steps:

• Cook grits according to package directions with 4 cups whole milk and 1 tsp salt. This should take 10-15 mins.
• When grits are cooked to your liking, remove from heat and stir in remaining ingredients. Serve immediately!

PALMETTO CHEESE GRITS

Steps:

• Bring water to a boil in a saucepan.
• Stir in the grits and when it comes to a boil, turn the heat to low.
• Continue to stir and cook for 10 to 15 minutes.
• Remove from the heat, season and mix in Palmetto Cheese until the cheese has melted.
• Top with additional Palmetto Cheese if desired.

PIMENTO CHEESE-BACON GRITS

Steps:

• Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick.
• Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive.
• Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions.

GRITS CASSEROLE

Steps:

• In a pot, combine water and milk and bring to a boil. Stir in the Quick Grits and cook until tender.
• Remove from the heat and stir in beaten eggs and salt. Add Palmetto Cheese and Parmesan Cheese, stir until combined.
• Spray a casserole dish with pan spray and pour your grits mixture into the dish.
• Bake at 350F for 35 minutes and serve.
• Optional: garnish with a sprinkle of chopped parsley