2 cups uncooked, stone ground yellow grits
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise
3 cups Monterey jack cheese, grated
1 (4-ounce) jar chopped pimentos, drained
3 spring onions, chopped plus extra for garnish
1 teaspoon sugar
Pinch cayenne pepper
¼ cup butter, softened
Kosher salt and black pepper to taste
Prepare grits according to package directions. Meanwhile, in bowl of a mixer, beat cream cheese, mayonnaise, and cheese together on low speed. Using a wooden spoon, gently stir in pimentos, spring onions, sugar, cayenne pepper, and butter. Taste and season with salt and pepper. Stir mixture into hot cooked grits, mixing well. Spoon into individual cups if desired or one medium-size bowl. Garnish with extra chopped spring onions. Serve warm with crackers or crostini.
Yield: 8 appetizer servings