Printed July 28, 2026
Pimento Cheese Grits Lightning Round
The South's greatest hits in five minutes flat. Creamy, cheesy, slightly spicy—like a warm hug from someone's grandmother.
Ingredients
- 1/4 cup quick-cooking grits
- 3/4 cup water
- 2 tablespoons shredded sharp cheddar
- 1 tablespoon cream cheese
- 1 tablespoon diced pimentos (from a jar)
- Pinch of garlic powder
- Pinch of cayenne pepper
- Salt and pepper
- Optional: crispy bacon bits, hot sauce
Preparation
Grits are controversial. Some people grew up on them, some people think they're punishment. This recipe converts the skeptics and makes the believers weep with joy.
The Quick Fix
- Combine grits, water, and a pinch of salt in your mug. Stir well—grits like to clump when you're not looking.
- Microwave for 2 minutes, then stir vigorously. Microwave another 60-90 seconds until thick and creamy.
- Immediately stir in cheddar cheese, cream cheese, pimentos, garlic powder, and cayenne. Keep stirring until everything melts into a smooth, glossy situation.
- Taste and adjust. Too thick? Add a splash of water. Not enough flavor? More cheese is always the answer.
- Let it sit for 30 seconds to achieve the perfect consistency—thick enough to support a spoon but still pourable.
Southern Credentials: If you have bacon bits (real ones, not the fake kind), sprinkle them on top. If you have hot sauce, add it. If you have both, you're basically from Georgia now.
What emerges is creamy grits with pockets of sharp cheese, sweet-tangy pimento, and just enough heat to keep things interesting. It's comfort food that comforts, breakfast that breakfasts, dinner that dinners. It's everything.
Your roommate from New Jersey tries it and says, "Oh. OH. I get it now." Yes. Yes, you do.
