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Homemade Pimento Cheese & Grits

Executive Chef Tony Schafer of Nashville Social Club shows us the tips and tricks to making the best Homemade Pimento Cheese & Grits. Watch the video to follow along and don’t forget to upload a picture and tag @NevadaMilk and @NashvilleSocialClub when you try it out for yourself!

Homemade Pimento Cheese & Grits

Print Recipe
Servings 4 people

Ingredients
  

Pimento Cheese

  • 3 lbs Cream Cheese
  • 1 1/2 cups Mayonnaise
  • 2 cups White Cheddar Cheese
  • 2 tbsp Parmesan Cheese
  • 2 tbsp Salt
  • 1 tsp Cayenne Pepper
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • Worcestershire sauce to taste
  • Pimento Peppers (can also sub w/ red bell peppers)

Pimento Cheese & Grits

  • 1 cup Grits
  • 2 cups Water
  • 2 cups Whole Milk
  • 4 cups Shredded White Cheddar
  • 1 cup Grated Parmesan
  • 1/2 lb Chopped Butter
  • 1 tbsp Apple Cider Vinegar
  • Few Dashes of Tabasco
  • Salt & Pepper to Taste

Instructions
 

Pimento Cheese

  • Add cream cheese, mayo, white cheddar cheese, Worcestershire sauce, pimento peppers, parmesan cheese, salt, cayenne pepper, onion powder & garlic powder all into a mixing bowl. Mix these ingredients together & you're ready to serve.

Pimento Cheese & Grits

  • For the grits, first bring the milk and water to a boil in a pot. Add your grits and give it a good stir. Let that cook on low heat for about 20 minutes, stirring frequently.
  • Give it a taste after 20 minuets to see if you like the texture; it should be creamy. Keep cooking on low until you are happy with the texture.
  • Next, add parmesan cheese, your homemade pimento cheese, and butter and stir in until the butter is melted completely.
  • Next, add your apple cider vinegar, Tabasco and S&P. Set aside with a lid on very low eat and serve when you're ready. Enjoy!

Notes

Recipe courtesy of Executive Chef Tony Schafer of Nashville Social Club.