Baked Pimento Cheese and Crawfish Grits

Yields
6 servings

From Chef Steve McHugh of Cured, San Antonio, Texas

1 quart water

1 tablespoon salt plus more for seasoning

2 tablespoons butter

1 cup stone-ground grits

¼ cup cream cheese

½ cup sharp cheddar cheese, shredded

4 tablespoons diced or sliced pimentos

1 tablespoon jalapeño, diced

½ pound domestic crawfish tails, freshly picked

1 egg

Preheat oven to 350 degrees. In a 4-quart, deep cast iron pan bring water, 1 tablespoon salt, and butter to a boil. Add the grits, reduce heat to low, and simmer 45 minutes, making sure to stir 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.

Note: it is important to use the domestic crawfish in this recipe because of the higher fat content and overall flavor.

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