Pimiento Cheese Grits Appetizers

Aug 21, 2017



Pimento Cheese Grits Appetizers






























































I once read: When it's hot outside and we don't feel like cooking inside, pimiento cheese comes to the  once read: When it's hot outside, and we don't feel like cooking inside, pimiento cheese comes to the rescue. It's the "plate of the South." Just open the fridge, and it's ready for fishing trips, family reunions, funerals and even weddings. The author of such poetic words escape me, but to this day no words have ever been truer. Summers spent loungin' around the house with tomato and mayonnaise sandwiches. A little salt and pepper for good measure. Most days we'd grow weary and scramble for the pimiento cheese teacakes. Daddy always cut the edges off just right. With a side of sweet tea and moon pies. Summers were never better. As an adult I often find myself recreatin' meals from years past. Each bite a reminder of days long ago. Most days grits are a staple. Most days I chuckle.


Fall is fastly approachin', Summer near gone. The cooler weather much welcome. I found a smile crept my face this mornin' as I sipped my mornin' coffee watchin' all the little ones walkin' on the first day of school.

I scurry to the kitchen, an idea in the head. The perfect fall appetizer my goal. Bitze size enough It'd be Texas football approved. I grab the Price*s Pimiento Cheese from the fridge. AHH, Texas! I find my choices go beyond traditions. A Texas logo always catches my eye in the store. I'd made it my mission to support a fellow Texan, pimiento cheese included. I imagine what it been like to be a Texan in the 1940's Grandma's pimiento cheese recipe in hand. I just imagine a Southern family much like mine around a hot Texas kitchen munhcin' away.

Daddy always did love a good coupon. Six years old annoyed and embarrassed as he held up the grocery line with every coupon scanned. I'd cringe, annoyed that we'd spend Sunday cuttin' them from the mornin' paper.

Now, now I embrace the coupon. Now, now I share the coupons with y'all.



Ingredients:
1 cups grits
bread
eggs
1 cup of chorizo
dried chives
Salt/pepper
2 tablespoons of butter
1 cup of water
1 cup of chicken broth
1 cup of heavy cream
1 cup of half and half
1/4 cup of Price*s 
Pimiento Cheese
toothpick



Directions: 
1. Bring water and chicken broth to a boil.
2. Stir in the grits and butter.
3. Let grits cook stiring here and there.
4. Stir in the salt/pepper and chives. About a tablespoon of each
5. Stir in the heavy whipping cream and half and half.
6. Allow grits to thicken.
7. Cook the chorizo in a greased skillet or cast iron.
8. Take a greased cupcake pan
9. Fold bread and and secure with toothpicks. 
10. Place in the greased cupcake dish.
11. Dollop in grits and then layer with chorizo, Price*s Pimiento Cheese and an egg.
12. Back in the oven for 15 mins at 350 or until egg is cooked.

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