Pimento Cheese Grits Recipe

In a medium saucepan bring 3 cups water, 1 cup whole milk and 1 tsp salt to a gentle boil over medium heat.

Slowly whisk in 1 cup stone-ground grits, reduce heat to low so mixture simmers gently. Cook, stirring frequently with a wooden spoon, until thickened and tender, 20–30 minutes (follow package timing for your grits if different). Add more water or milk 1–2 tbsp at a time if mixture becomes too thick.

Once grits are creamy and cooked, stir in 2 tbsp unsalted butter and 2 oz softened cream cheese until fully incorporated and smooth. Taste and adjust salt if necessary. Keep warm on lowest heat, stirring occasionally.

While grits cook, in a large bowl combine 1.5 cups grated sharp cheddar and 0.5 cup grated Monterey Jack.

Add 1 cup mayonnaise and 2 oz softened cream cheese; stir until mixture becomes creamy and evenly coated.

Fold in 4 oz drained chopped roasted pimentos, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Taste and adjust seasoning or hot sauce to preference.

If you prefer a smoother pimento cheese, beat briefly with a hand mixer on low (5–10 seconds) or mash with a fork; avoid overworking to keep some texture. Set aside at room temperature while finishing grits and cornbread crumble.

Preheat oven to 350°F (175°C) or heat a skillet over medium heat if you prefer stovetop toasting.

Crumble 2 cups day-old prepared cornbread into coarse pieces. In a small ovenproof skillet or baking sheet, melt 2 tbsp unsalted butter, then toss the cornbread crumbs in the butter to coat evenly. Sprinkle 1 tsp light brown sugar (optional) and 1/4 tsp kosher salt over crumbs and toss to combine.

Spread crumbs in an even layer and bake at 350°F for 10–12 minutes, stirring once halfway, until golden brown and crisp. Alternatively, cook in a skillet over medium heat, stirring often, until crisp and slightly toasted, 6–8 minutes. Remove from heat and let cool slightly; crumbs will crisp more as they cool.

Stir 1 tbsp unsalted butter into the warm grits to finish and make ultra-silky.

Spoon desired portion of grits into shallow bowls (about 3/4–1 cup cooked grits per serving).

Top with pimento cheese

Generously dollop or spread 1/3–1/2 cup pimento cheese onto each bowl of grits while grits are hot so the cheese softens and melds slightly.

Sprinkle a generous pinch (about 2–3 tbsp across servings) of cornbread crumble over the pimento cheese to provide crunch and contrast.

Finish with a small handful (about 1 tbsp per serving) of extra grated cheddar if desired, a scattering of sliced fresh chives, and freshly ground black pepper to taste.

Serve immediately while grits are warm and the cornbread crumble is crisp.