Pimento Cheese Grits

Name: Pimento Cheese Grits
Yield: 6 to 8
Ingredients: 5 cups water; 3 cups whole milk; 1 1/2 cups medium-grind stone-ground corn grits; Salt; 4 ounces sharp yellow cheddar cheese, shredded (1 1/4 cups); 4 ounces sharp white cheddar cheese, shredded (1 1/4 cups); 3 ounces cream cheese, at room temperature; 1/3 cup finely diced jarred piquillo peppers, patted dry; 1/8 teaspoon cayenne; Freshly ground black pepper; Thinly sliced scallions, for garnish

Pimento Cheese Grits was pinched from <a href="http://www.foodandwine.com/recipes/pimento-cheese-grits" target="_blank">www.foodandwine.com.</a>

"In this clever dish from Bobby Flay, he folds the classic ingredients of pimento cheese (a Southern starter made with cheddar cheese, cream cheese and roasted peppers) into warm, creamy grits, switching up smoky Spanish piquillos for the jarred pimientos...."

INGREDIENTS

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5 cups water

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3 cups whole milk

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1 1/2 cups medium-grind stone-ground corn grits

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Salt

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4 ounces sharp yellow cheddar cheese, shredded (1 1/4 cups)

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4 ounces sharp white cheddar cheese, shredded (1 1/4 cups)

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3 ounces cream cheese, at room temperature

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1/3 cup finely diced jarred piquillo peppers, patted dry

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1/8 teaspoon cayenne

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Freshly ground black pepper

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Thinly sliced scallions, for garnish

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