Pimento Cheese Grits

65m

1 cup
course ground grits
4 cups
chicken broth
1 tbsp
butter
4 oz
mascarpone
4 oz
sharp cheddar cheese
4 oz
mild cheddar cheese
1 cup
diced roasted red peppers
1 tsp
cayenne pepper

I use Gayla’s Grits from Shaw Farms in Lakeland  Georgia and butter from Sparkman Cream Dairy in Moultrie Georgia. - Lara Lyn

  1. In a large pot bring the grits, broth and butter to a
    boil. Boil for one minute.

  2. Reduce heat and simmer for 1 hour stirring occasionally and add water if needed.

  3. Turn the heat to simmer and stir in the cheeses, peppers, and cayenne pepper. You may add more or less of the cayenne pepper according to your taste.

  4. Once the cheeses are melted into the grits remove the grits from the heat and serve.

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