- Cook Time
- Prep Time
- 3 cups whole milk
- 1 cup quick grits
- 2 tablespoons butter
- 2 cups shredded cheddar
- 1/4 cup jarred pimientos, drained and diced
- Cooked tail-on shrimp, for dipping
- Thinly sliced scallions, for garnish
Preheat the broiler. In a medium pan, bring the milk and 2 cups water to a boil. Whisk in the grits and cook, stirring, until thickened, about 5 minutes. Add the butter; stir until melted. Stir in half the cheese and half the pimientos.
Transfer the grits to a fondue pot or other ovenproof pot; top with the remaining cheese and pimientos. Broil until the cheese browns, 3 to 5 minutes. Rim the pot with the shrimp; garnish with the scallions.