Pimento Cheese Grits

Side Dish

Serves 6 to 8

Recipe courtesy of Chef Bobby Flay

Ingredients:

5 cups water
3 cups whole milk
1½ cups medium-grind stone-ground corn grits
Salt
4 ounces sharp yellow cheddar cheese, shredded (1¼ cups)
4 ounces sharp white cheddar cheese, shredded (1¼ cups)
3 ounces cream cheese, at room temperature
1/3 cup finely diced pimentos or jarred piquillo peppers, patted dry
1/8 teaspoon cayenne
Freshly ground black pepper
Thinly sliced scallions, for garnish

Pimento Cheese Grits

Click image to enlarge

Method:

In a large saucepan, bring the water and milk to a boil. Whisk in the grits in a slow, steady stream. Add a generous pinch of salt and cook over moderately low heat, whisking frequently, until the grits are thickened and tender, about 30 minutes.

Remove the saucepan from the heat and whisk both cheddar cheeses into the grits along with the cream cheese, pimentos or piquillo peppers and cayenne; season with salt and black pepper. Scrape the grits into a serving bowl, garnish with thinly sliced scallions and serve.