Pimento cheese grits with salsa and chips from Deep Run Roots: Stories and Recipes from My Corner of the South (page 38) by Vivian Howard

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Notes about this recipe

  • MelMM on February 03, 2019

    2-24-2017 This is a novel presentation for grits. Obviously I had to make some substitutions to create vegan pimento cheese. I highly recommend this dish! A skillet full of gooey deliciousness, and as promised, the acidity and zing from the salsa offset the richness of the cheesy grits. It was really good.

  • stockholm28 on July 25, 2017

    As soon as I got the book from the library, I knew this would be the first thing I'd make. It was delicious. I made about half a recipe using a 6" cast iron pan. I had half for dinner and the remainder for breakfast the following day. I made the tomato salsa using her recipe, except I subbed lime juice for lemon juice. Lemon juice just didn't sound right to me. This would be a great, unique, appetizer for a party ... kind of like grits nachos.

  • baking4two on April 24, 2017

    Very tasty! A great warm appetizer for a get-together.

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