Spring Onion Pimiento Cheese Grits

Name: Spring Onion Pimiento Cheese Grits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 servings.
Cuisine: North America, Southern
Ingredients: 2 cups uncooked stone-ground yellow grits; 1 package (8 ounces) cream cheese, softened; 1/2 cup mayonnaise; 3 cups shredded Monterey Jack cheese; 1 jar (4 ounces) diced pimientos, drained; 3 green onions, diced; 1 teaspoon sugar; Dash cayenne pepper; 1/4 cup butter, softened; Salt and pepper to taste

Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia

Ingredients

2 cups uncooked stone-ground yellow grits
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
3 cups shredded Monterey Jack cheese
1 jar (4 ounces) diced pimientos, drained
3 green onions, diced
1 teaspoon sugar
Dash cayenne pepper
1/4 cup butter, softened
Salt and pepper to taste

Directions

Prepare grits according to package directions. Keep warm.
Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next 5 ingredients, mixing until well blended.
Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.

Nutrition Facts

3/4 cup: 281 calories, 20g fat (10g saturated fat), 41mg cholesterol, 231mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 8g protein.

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