Pimento Cheese Grits

Side Dishes
  • Recipe by Lara Lyn Carter Photography by Todd Stone

    Photography by Todd Stone
    Recipe by Lara Lyn Carter

    1 cup course ground grits (I use Gayla’s Grits from Shaw Farms)
  • 4 cups chicken broth
  • 1 tablespoon butter
  • 4 ounces mascarpone
  • 4 ounces sharp Cheddar cheese
  • 4 ounces mild Cheddar cheese
  • 1 cup diced roasted red peppers

In a large pot bring grits, broth and butter to a boil. Boil for one minute, reduce heat and simmer for 1 hour, stirring occasionally and adding water if needed. Turn heat to simmer, and stir in cheeses and peppers. Once cheeses are melted, remove grits from heat and serve.