Pimento Cheese Grits

  • Level: Easy
  • Yield: 6 servings
  • Total: 30 min
  • Active: 30 min


8 slices bacon, chopped

6 scallions, sliced, greens and whites separated 

4 cloves garlic, minced 

6 cups low-sodium chicken stock, warmed 

1 1/2 cups quick grits 

8 ounces cream cheese, at room temperature 

Two 4-ounce jars sliced pimentos, drained 

2 cups grated sharp Cheddar

1 cup grated Monterey Jack

2 tablespoons adobo sauce 

1 heaping tablespoon Dijon mustard 

Kosher salt and freshly ground black pepper


  1. Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
  2. Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
  3. Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.



Absolutely the best grits recipe I've ever made! But boy does it make a lot! Next time I'm going to try cutting it in half.

See All Reviews