Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thickened and creamy — about 20–25 minutes for stone-ground grits (10–12 minutes for quick grits).

Finish and season

Stir in 2 tablespoons unsalted butter, 2 oz softened cream cheese, 1 cup shredded sharp cheddar, and 1 tablespoon chopped pimentos until cheese is melted and incorporated. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon hot sauce if using. Keep warm on the lowest heat, stirring occasionally.

Smoked Bacon & Sausage Sauté

Render bacon

In a large skillet over medium heat, add the 6 oz chopped smoked bacon. Cook until most fat is rendered and bacon is crisp, about 6–8 minutes.

Add sausage and vegetables

Add 8 oz sliced sausage to the skillet with the bacon and cook 3–4 minutes until browned. Push meats to one side, add 1 teaspoon olive oil if pan is dry, then add 3/4 cup sliced sweet onion and 1/2 cup each julienned yellow and red bell peppers. Sauté together 4–5 minutes until vegetables are softened and slightly caramelized.

Finish sauté

Stir in 2 teaspoons minced garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 30–60 seconds until fragrant. Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley if using. Keep warm.

Protein (Choose and Prepare)

Prepare protein

Pat your chosen protein dry. If using chicken (sliced) or shrimp, season with 1 teaspoon Cajun seasoning, 1/4 teaspoon salt and 1/4 teaspoon black pepper. If using fried catfish, season and bread as desired before frying.

Cook protein

Heat a separate skillet over medium-high heat with 1 tablespoon vegetable oil. For chicken slices: sear 2–3 minutes per side until golden and cooked through (internal temp 165°F / 74°C). For shrimp: cook 1–2 minutes per side until opaque and curled. For fried catfish: fry according to your breading recipe until golden and cooked through. Remove and keep warm.

Assembly & Serve

Divide the warm pimento cheese grits among 4 shallow bowls (about 3/4–1 cup grits per serving depending on portion).

Top each bowl of grits with an equal portion of the smoked bacon and sausage sauté (about 1/4 of the sauté mixture per bowl).

Place the cooked protein choice on top of the meat and vegetable mixture.

Garnish each bowl with 2 teaspoons chopped green onions, a sprinkle of extra shredded cheddar if desired, and hot sauce to taste. Serve immediately.