Yesterday Jason and I met my parents and little sister up in Tennessee to visit my brother at his college’s family weekend. We had a great trip full of good food and some sightseeing in Chattanooga.
Since it was only a few hours away, we opted to drive back last night instead of staying overnight. We got back late and woke up starving after such an active day! Massive Southern breakfast to the rescue.
I have had a blast over the years making grits with every kind of cheese you can imagine. My favorite cheeses for it are aged cheddar, brie, and PIMENTO. When I saw a Kath Eats post about how easy it is to make a fresh version of pimento cheese, I was all over that. I used her recipe as a guideline, mixing together extra sharp cheddar cheese with chopped pimentos, greek yogurt, a little olive oil mayo, lemon juice, and some seasoning. It’s delicious on it’s own or over crackers, and it’s DIVINE swirled into a creamy pot of grits.
- 2 c. milk
- ½ c. quick corn grits (NOT instant)
- dash of salt and pepper
- ¼ c. pimento cheese
- Heat the milk over medium heat in a small pot until it comes to a boil.
- Whisk in the grits, salt, and pepper.
- Lower the heat to medium-low and cook until the grits become very thick (usually around 10 minutes), whisking often.
- When the grits are thick, remove them from the heat and whisk in the pimento cheese. Serve immediately
I hope that everyone has a great Columbus Day tomorrow! Jason has the day off so I plan to trick him into helping me with some chores around the house that we’ve been putting off.