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
Instructions
1Prepare grits according to package directions. Keep warm.
2Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next 5 ingredients, mixing until well blended.
3Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.
