The Pimento Cheese Grits bring all the southern charm. These grits are a delicious twist on a traditional dish making the perfect side or a savory breakfast. Can’t wait for you to try them!

Ingredients:

• 2 c corn grits (I use Bob’s Red Mill Corn Grits)
• 4 c whole milk
• 4 c water
• 2 tbsp butter and a little extra to grease the glass dish
• 2 tsp salt
• 1 tsp ground black pepper
• 12oz pimento cheese (Use more pimento cheese if you like them really cheesy. Also, I recommend being picky about your pimento cheese – it can make or break this dish. I used fresh-made spicy pimento cheese from a friend and would also consider fresh-made from the grocery store or a deli or making my own, but not the spread kind in the processed cheese section)
• Optional: fresh pico de gallo and/or your favorite hot sauce

Instructions:

1. In a large pot on the stove, combine the whole milk, water, and salt. Bring to a boil. Add in the corn grits. Reduce heat and stir regularly (watch out for bubbles building that may pop on you) for about 30 minutes, until grits are thick. 
2. While the grits are cooking, with butter, lightly grease a 9×13 glass dish and preheat the oven to 350 degrees. 
3.  Just before the grits are finished on the stove, add in butter and pepper and stir until combined into the grits. 
4. Pour the grits into the glass dish and spread evenly. Once the grits slightly cool, but are still a little warm, spread the pimento cheese in an even layer on top of the grits (it won’t be perfect, but just try to cover most of the grits, and you can use more pimento cheese if needed). 
5. Cook the grits in the oven for 22-25 minutes, until they are bubbling. Then, turn the oven on broil for 3-4 minutes to bring a slight golden brown to the top of the grits. Serve warm with the optional pico de gallo or hot sauce.