Grits Cakes with Pimiento Cheese

May 2007
Grits Cakes with Pimiento Cheese

by 8 people

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These corn and cheese poppers have Southern hospitality in every bite.

Makes: 12 servings

Prep: 25 mins

Cook: 10 mins

  • 1 14 1/2 ounce can  chicken broth
  • 1 cup quick-cooking grits
  • 1/4 teaspoon salt
  • 1 pound sharp cheddar cheese, shredded
  • 1 cup mayonnaise
  • 1 small onion, grated
  • 2 4 ounce jars  sliced pimientos, drained (1/2 cup)
  • Cayenne pepper
  • Extra-virgin olive oil, for brushing
  1. In a medium saucepan, bring the chicken broth and 2 cups water to a boil over medium-high heat. Gradually stir in the grits and salt. Cover the pan, lower the heat and simmer, stirring occasionally, until the grits are thick, about 7 minutes. Pour the grits into an ungreased 9-by-13-inch baking dish and let cool slightly. Cover and freeze until set, about 30 minutes.
  2. Meanwhile, in a food processor, combine the cheese, mayonnaise, onion and half the pimientos until smooth. Stir in the remaining pimientos and season to taste with the cayenne.
  3. Invert the grits onto a work surface and cut into 2-inch squares. Brush the top and bottom of each grits cake with olive oil and arrange on a baking sheet. Top each with some of the pimiento cheese. Broil until golden, about 5 minutes on each side.