Baked Pimento Cheese and Crawfish Grits

Yields
6 servings

From chef Steve McHugh of Cured, San Antonio, Texas

1 tablespoon salt, plus more for seasoning

2 tablespoons butter

1 cup stone-ground grits

¼ cup cream cheese

½ cup shredded sharp cheddar cheese

4 tablespoons diced or sliced pimentos

1 tablespoon diced jalapeño

½ pound domestic crawfish tails, freshly picked

1 egg

Preheat oven to 350 degrees. In a 4-quart cast-iron pan bring 1 quart water, 1 tablespoon salt, and butter to a boil. Add grits, reduce heat to low, and simmer 45 minutes, stirring occasionally.
Fold in remaining ingredients, cover pan, and bake for 20 minutes. Uncover and bake 20 minutes longer until the top browns. Add salt to taste. Serve.

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