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
- 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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