Hello! This is the breakfast (or brunch) you’ll want on repeat: pimento cheese brunch grits.
Call it brunch and you can absolutely pair it with a glass of champagne—no judgment necessary. This dish celebrates why brunch exists: delicious food and a relaxed morning vibe.
These grits are next level. The key is stirring creamy pimento cheese into warm, silky grits, then topping them with a fried (or poached) egg, crispy bacon, and a sprinkle of scallions. Add cherry tomatoes and an extra spoonful of pimento cheese if you like, and finish with a dash of hot sauce for a little heat.
The pimento cheese brings a tangy, creamy richness that transforms ordinary grits into something irresistible. If you have leftover pimento cheese from a party, this is the perfect way to use it. You can also make the pimento cheese just for this dish—either way, it’s a winner and makes a fantastic Sunday brunch, especially for a Kentucky Derby spread.
These are comfort food with great texture and bold flavor. They can be served as a hearty main for breakfast or brunch, or portioned into small servings (omit the egg) as a warm appetizer.
Below is the recipe for pimento cheese and the grits so you can recreate this at home:
Pimento Cheese Brunch Grits
4
1 hr
Ingredients
Pimento cheese
- 12 ounces sharp white cheddar cheese, freshly grated
- 1 4-ounce jar pimentos, drained
- 4 ounces cream cheese (1/2 block), softened
- 1/2 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Grits
- 4 cups low-sodium chicken or vegetable stock
- 1 cup quick-cooking grits (or follow package directions for stone-ground)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 slices cooked bacon
- 4 eggs, cooked to your liking (fried, poached, etc.)
- 1/4 cup sliced green onions for topping
Instructions
Pimento cheese
- Add all pimento cheese ingredients to a large bowl and mix until combined. Store leftovers in a sealed container in the refrigerator. It’s great as a dip with crackers and vegetables.
Grits
- Start the bacon in a skillet so it has time to crisp. Prepare a skillet or pot for the eggs.
- Bring the stock to a boil in a medium saucepan. Stir in the grits and whisk until fully combined, about 1–2 minutes. Reduce heat to low, cover, and stir once or twice until the grits thicken and become creamy, about 5 minutes.
- Stir in 1/2 to 2/3 cup of the pimento cheese until the grits are smooth and creamy. Keep the grits over the lowest heat while you cook the eggs to your preference.
- To serve, spoon grits into bowls and top each with an egg, one or two slices of bacon, and sliced green onions. Add a spoonful of extra pimento cheese if desired and a drizzle of hot sauce to finish.
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I want to float on that little yolk raft in this pool of grits. Absolutely dreamy.