Pimento Cheese-Bacon Grits
- Total: 20 min
- Active: 20 min
- Level: Easy
- Yield: 4 to 6 servings
- Nutritional Analysis Per Serving (1 of 6 servings): Calories 393, Total Fat 22 g, Saturated Fat 11 g, Carbohydrates 33 g, Dietary Fiber 2 g, Sugar 2 g, Protein 15 g, Cholesterol 58 mg, Sodium 412 mg
Ingredients:
- 1 cup quick-cooking grits
- Kosher salt and freshly ground black pepper
- 4 slices thick-cut bacon, chopped
- cup crme frache
- One 4-ounce jar sliced pimentos, drained
- 4 ounces sharp yellow Cheddar, grated
- 4 ounces smoked Gouda, grated
- 2 tablespoons thinly sliced scallions
- Bring 6 cups water to a boil in a large pot. Stir in the grits along with 2 teaspoons salt and 1 teaspoon pepper, then follow package directions. Keep warm, adding water or stock as needed to avoid thickening.
- In a small skillet, cook bacon over medium heat until crispy and fat renders, about 10 minutes. Transfer bacon and fat to a large bowl to cool slightly. Stir in crme frache and pimentos until smooth. Add Cheddar and Gouda, mixing until cheeses coat evenly and mixture holds together.
- Reheat grits until steaming, thinning with water if needed. Stir in dollops of pimento cheese mixture until fully melted and blended.
- Serve in bowls topped with scallions.
Transform everyday grits into a Southern masterpiece with smoky bacon and irresistible pimento cheese! This quick, creamy dish blends sharp Cheddar's tang, smoked Gouda's depth, and crispy bacon bits for pure comfort. Ready in just 20 minutes, it's your go-to for brunch bliss or weeknight wowpair with eggs or biscuits and watch it disappear.
Tips for Success: Opt for thick-cut bacon for max flavor. Drain pimentos well for a thick cheese mix. Add cayenne for a kick, or swap crme frache with sour cream. Scale up easily; reheat leftovers with a splash of milk. Vegetarians: Skip bacon, amp up cheese!
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