Pimento Cheese-Bacon Grits

Name: Pimento Cheese-Bacon Grits
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 cups quick-cooking grits; Kosher salt and freshly ground black pepper; 4 slices thick-cut bacon, chopped; 1/4 cup creme fraiche; One 4-ounce jar sliced pimentos; 4 ounces sharp yellow Cheddar, grated; 4 ounces smoked Gouda, grated; 2 tablespoons thinly sliced scallions

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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1 1/2 cups quick-cooking grits

Kosher salt and freshly ground black pepper

4 slices thick-cut bacon, chopped

1/4 cup creme fraiche

One 4-ounce jar sliced pimentos

4 ounces sharp yellow Cheddar, grated

4 ounces smoked Gouda, grated

2 tablespoons thinly sliced scallions

Directions

Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick.
Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive.
Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions.