Pimento Cheese Weisenberger Grits

Photo by Andrew Hyslop

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8 Servings

    Pimento Cheese
  • 8 ounces cream cheese, softened
  • 6 ounces sharp white cheddar cheese, shredded
  • 1 red pepper, roasted, peeled, and chopped
  • ½ cup onion, diced
  • Kosher salt
  • Black pepper
  • 1 tablespoon Tabasco
  • Weisenberger Grits
  • 4 cups water
  • 4 cups whole milk
  • 2 cups yellow grits
  • 2 teaspoons kosher salt
  • Fried Quail
  • 4 boneless quail, quartered and wing tips removed
  • 1 cup buttermilk
  • ½ cup flour
  • ¼ teaspoon cayenne pepper
  • ½ cup crumbled corn flakes
  • ¼ cup grapeseed oil
  • Extra virgin olive oil and freshly chopped parsley for garnish
  • Eggs
  • 2 teaspoons vinegar
  • 8 eggs, room temperature

Pimento Cheese

  1. Mix all together and set aside.

The Grits

  1. Bring water and milk to a boil in a saucepan.
  2. Slowly stir in the grits and salt.
  3. Turn down the heat to very low. Stir often and add liquid if needed. Let cook for 1 hour.
  4. Remove from heat and stir in the pimento cheese. Keep warm.

Fried Quail

  1. Soak quail overnight in buttermilk.
  2. In a small bowl, mix flour, cayenne pepper, and corn flakes.
  3. Drain quail and dip quarters into flour mixture.
  4. Heat grapeseed oil in cast iron skillet.
  5. Fry the quail until golden brown (approximately 2 minutes per side). Rest on paper towels on tray and keep warm.


  1. Bring a pan of water to a boil with vinegar.
  2. Carefully crack each egg into the water and simmer for 3 minutes.
  3. Remove each egg with a slotted spoon and place in ice-cold water.

To Assemble

  1. Set out 8 bowls. In each, place a serving spoon of warm grits, a quail leg, and a quail breast.
  2. Carefully put the eggs back in the hot water for 30 seconds. Remove with slotted spoon and place in bowls.
  3. Drizzle extra virgin olive oil over egg and sprinkle with chopped parsley.


  • from Chef Kathy Cary, owner of Lilly's in Louisville, Kentucky

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