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
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.