Baked Pimento Cheese And Crawfish Grits Recipes

PIMENTO CHEESE GRITS

Steps:

• Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
• Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
• Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

PIMIENTO CHEESE AND BACON GRITS

Steps:

• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
• If making ahead, allow the dish to cool, then cover and refrigerate. Reheat, covered in foil, at 350 degrees F for 30 minutes or until heated through.

CRAWFISH PIMENTO CHEESE SPREAD

Steps:

• Combine all ingredients in a bowl. Fold together until you have a creamy consistency. Chill for one hour.
• Serve as you desire, on a sandwich, on a salad, on top of a burger or on crackers.

CRAWFISH AND GRITS

Steps:

• In a mixing bowl, toss the crawfish tails with salt and cayenne.
• In a 3-quart saucepan, over medium heat, add the olive oil.
• When the oil is hot, add the onions.
• Season the onions with salt and cayenne.
• Saute for 2 minutes, or until the onions are soft.
• Add the crawfish and garlic.
• Continue to cook for 2 minutes.
• Add the stock and half and half to the pan.
• Season with salt and cayenne.
• Bring the liquid to a boil.
• Reduce the heat to medium-low and simmer for 2 minutes.
• Add the grits and stir constantly until they are very tender, about 10 minutes.
• Add the cheese and stir to mix and melt it.