The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Baked Pimento Cheese and Crawfish Grits

Ingredients

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

Directions

  1. 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.
  2. 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.
Print Recipe