Pimento Cheese Grits

Name: Pimento Cheese Grits
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 cups chicken broth (low-sodium); 1 cup water; 2 tablespoons unsalted butter (¼ stick); 1 cup yellow grits (quick-cooking); 1/2 cup pimento cheese (click for recipe!); 1/4 teaspoon kosher salt

These pimento cheese grits are rich, spoonable, and buttery, with pimento cheese folded in for a hit of tangy, slightly peppery creaminess and a silky texture that clings to a fork.

They come together on the stovetop in about 10 minutes, making an easy weeknight side or a hearty breakfast base — serve hot alongside fried chicken, warm biscuits, or a bright salad.

Why You’ll Love These Grits

A fast stovetop shortcut that still feels indulgent: quick-cooking grits plus pimento cheese gives you cheesy depth with minimal hands-on time and a smooth, spoonable finish.

Ready in about 10 minutes from start to finish.
Pimento cheese melts into the grits for instant, sharp creaminess.
Quick-cooking grits keep the texture smooth without long simmering.
Low-sodium broth in the recipe lets you control the final salt level.

This recipe is built to be dependable and adaptable—control salt by using low-sodium broth and tasting before adding the final seasoning.

Ingredients You’ll Need

2 cups chicken broth, low-sodium: Provides the savory liquid base and most of the flavor backbone; using low-sodium lets you control final saltiness.
1 cup water: Dilutes the broth so the grits cook to the right consistency without concentrating salt or flavor.
2 tablespoons unsalted butter, ¼ stick: Adds richness, silkiness, and helps prevent the grits from sticking while you cook.
1 cup yellow grits, quick-cooking: The primary grain; quick-cooking yellow grits are why this recipe finishes in minutes and yields a tender texture.
1/2 cup pimento cheese, click for recipe!: Melts into the hot grits to create the cheesy, tangy pimento flavor—saltiness and creaminess can vary by brand or recipe.
1/4 teaspoon kosher salt: Used for final seasoning to balance flavors; add carefully because pimento cheese may already contain salt.

How to Make the Grits

Bring 2 cups low-sodium chicken broth and 1 cup water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and stir in 2 tablespoons unsalted butter until melted.
Add 1 cup quick-cooking yellow grits to the pot and cook, stirring continuously, until the grits are tender and smooth, about 1–2 minutes; keep the heat low so they don’t scorch and stir constantly to prevent lumps.
Remove the pot from the heat (or keep it over very low heat) and stir in 1/2 cup pimento cheese and 1/4 teaspoon kosher salt until the cheese is fully incorporated and the grits are creamy; taste before adding the full amount of salt and adjust to preference.

Get the Right Texture

Quick-cooking grits are what make this recipe a ten-minute shortcut. They soften quickly and become spoonable in about 1–2 minutes of active stirring, so keep the heat low and a steady stir going the moment you add them.

Using low-sodium chicken broth lets you build flavor without over-salting; if you prefer a richer finish, a little extra butter will deepen the mouthfeel.

Stir continuously while cooking to avoid lumps and scorch marks.
Cook only until tender — overcooking makes grits gluey, undercooking leaves them gritty.
If you switch to non–quick-cooking grits, follow the package’s longer cooking time and add more liquid as needed.

Best Pairings

These creamy grits are a natural partner for crisp, savory mains or bright sides — try them with fried chicken or warm biscuits. For a fresh contrast, pair the grits with the Turkey Spinach Salad with Mango Chutney Vinaigrette to cut through the richness.

They also work as a cozy breakfast base topped with a fried egg and hot sauce.

Buttermilk biscuits or flaky dinner rolls
Crispy fried chicken or pan-seared pork chops
Sautéed or roasted greens for a bitter-sweet contrast
A fried egg and hot sauce for breakfast

Tips for Success

Control the salt: Pimento cheese varies in saltiness—add the 1/4 teaspoon kosher salt sparingly and taste after mixing the cheese in so you don’t over-season.

Stir constantly: Quick-cooking grits can clump or scorch if left alone; stir continuously during the 1–2 minute cook to keep the texture smooth.

Reheating leftovers: Refrigerated grits reheat gently on the stovetop over low heat with a splash of water or chicken broth to loosen them; for microwave reheating stir every 30–45 seconds and add liquid as needed.

Adjusting creaminess: If the finished grits are too thick, stir in a little warm water or broth — a tablespoon at a time — until you reach the desired spoonable consistency.

Save This Recipe

More Recipes

Frequently Asked Questions

Yes. Regular and stone-ground grits take significantly longer to cook and will require more liquid; follow the package instructions and expect a longer simmer with occasional stirring until tender.

If frozen, thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring in a splash of water or broth to loosen. In the microwave, cover and heat in short bursts, stirring and adding liquid as needed.

Whisk in a little warm water or broth and heat gently while stirring to smooth them out. For a truly silky finish, pass the warmed grits through a fine-mesh sieve or blend briefly with an immersion blender.

Final Notes

These pimento cheese grits are a quick, comforting side that scale well — keep leftovers refrigerated up to 1 week or frozen up to 3 months, and always loosen with liquid when reheating.

Serve them hot and freshly stirred so the texture is spoonable and the cheese is glossy.

Ingredients

2 cups chicken broth low-sodium
1 cup water
2 tablespoons unsalted butter ¼ stick
1 cup yellow grits quick-cooking
1/2 cup pimento cheese click for recipe!
1/4 teaspoon kosher salt

Instructions

Bring 2 cups low-sodium chicken broth and 1 cup water to a rolling boil over medium-high heat. Reduce heat to low, stir in 2 tablespoons unsalted butter, add 1 cup quick-cooking yellow grits, and cook, stirring continuously, until the grits are tender, about 1–2 minutes.
Stir in 1/2 cup pimento cheese and 1/4 teaspoon kosher salt until the cheese is incorporated and the grits are creamy.

Notes

Becky’s Tips

Storage:

Store pimento cheese grits in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.