Typically after Thanksgiving, His Lordship and I go on some kind of detox where we intake a meal containing mostly vegetables.
Because I apparently didn’t eat enough cheese over the holiday weekend, I thought pimiento cheese grits were a good idea.
And they were.
(Don’t worry, there were vegetables, too.)
Pimiento Cheese Grits
3 1/2 cups water
1/2 cup cream
1 cup grits
extra-virgin olive oil
1 6 oz. jar pimientos, drained and chopped
1 lb. sharp cheddar cheese, grated
white pepper, freshly ground
2 to 3 Tbsps. hot sauce
1 red or orange bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 pt. grape tomatoes, halved
1 medium shallot, thinly sliced
4 to 6 slices tasso ham; thinly sliced and sautéed until crispy
1 small bunch green onions, thinly sliced
1. Combine water, cream, 1 Tbsps. salt, grits, and 2 Tbsps. olive oil in large stock pot; bring to boil; cover; reduce to heat to low; simmer, stirring occasionally, for 25 to 30 minutes or until grits fully cooked (add more water or cream if necessary); remove from heat; stir in cheese and pimientos; season with salt, white pepper, and hot sauce to taste; reserve.
2. In large sauté pan over medium-low heat, add 2 to 3 Tbsps. olive oil; add shallots; sweat 5 minutes; add bell peppers; season; sweat 10 minutes more; add tomatoes; toss to combine; season to taste; remove from heat; reserve.
3. To serve: Place grits in bottom of bowl; top with vegetable mixture, tasso ham, and green onions; serve immediately.