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Cheese Grits are a classic Southern staple perfect for a quick breakfast, snack, or side dish. We combined them with another staple to create this delicious Pimento Cheese Grits recipe! They’re cheesy, creamy, and oh-so-tasty. You’re going to love them!
Why We Love This Pimento Cheese Grits Recipe
We love this pimento cheese grits recipe because it’s cheesy, creamy, and has just a hint of sweetness from the Pimento peppers. This is the perfect pairing with chicken and other meats too. They also make a quick and savory breakfast or snack to fill you up in a hurry.
- Easy. These grits are made in one pan in just 10 minutes!
- Cheesy. Pimento cheese adds a great cheesy flavor and a hint of spice.
- Versatile. These grits are great for breakfast, lunch, or dinner!
Variations on Pimento Grits
If pimento isn’t your thing, you can stir in other types of cheeses. We like to use a bit of cream cheese for the creaminess but get creative with your choice of melting cheese. Gouda, Swiss, American, mozzarella, or Colby are all great choices.
How to Store and Reheat
Store leftover pimento cheese grits in an airtight container in the refrigerator for up to 1 week. Reheat in a saucepan set over medium-low heat, adding a little bit of broth or water to rehydrate.
How to Freeze
Freeze pimento cheese grits whole or in individual portions in Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This easy cheese grits recipe is the perfect thing to serve alongside pork tenderloin, crockpot chicken breasts, beef wellington, or turkey meatloaf.
More Side Dish Recipes To Try
- Baked Tomatoes with Cheese
- Ham and Potato Casserole
- Easy Mashed Potatoes
- Crockpot Sweet Potato Casserole
- Home Fries
- Shoestring Fries
- Crockpot Green Bean Casserole
- Twice Baked Potatoes
Notes from the Test Kitchen
Creamy pimento cheese adds the perfect amount of spice to these classic yellow corn grits, with their savory flavor and wonderful texture.
Pimento Cheese Grits Recipe
Ingredients
- 2 cups low-sodium chicken broth
- 1 cup water
- 2 tablespoons unsalted butter (¼ stick)
- 1 cup quick-cooking yellow grits
- ½ cup pimento cheese (click for recipe!)
- ¼ teaspoon kosher salt
Instructions
- Bring chicken broth and water to a rolling boil over medium-high heat. Reduce heat to low and mix in the butter. Cook the grits, stirring continuously, until grits are tender, 1-2 minutes.2 cups low-sodium chicken broth, 1 cup water, 2 tablespoons unsalted butter, 1 cup quick-cooking yellow grits
- Mix in the pimento cheese and kosher salt.½ cup pimento cheese, ¼ teaspoon kosher salt
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
