Pimiento Cheese & Grit Souffle

This recipe is the perfect dish for a Southern potluck brunch, or can bring a little South to any brunch! It’s comforting, creamy, filling, and the pimiento cheese adds the perfect amount of sharpness to the grits.

Serves 10-12

2 cups heavy cream

2 cups water

1 1/2 cups yellow grits

3 cups corn, cut off the cob, or frozen kernels

2 cups Foster’s
Pimiento Cheese

4 large eggs, beaten

1 tablespoons kosher salt

1 teaspoon course ground black pepper

¼ cup scallions for garnish

1. Preheat oven to 350 degrees F.

2. In a medium pot, bring the water and cream to a boil. Lower heat to low, and slowly whisk in the grits. Simmer, stirring constantly, for  about 15 minutes or until grits are tender.

3. Remove pot from heat, and stir in the remaining ingredients. Pour mixture into a buttered 9×13 baking dish, and bake covered,  for 30  to 40 minutes. the casserole will be slightly firm around the edges and loose in the center. Remove cover and cook for an additional 10 minutes. Top with scallions and serve warm.