Chef Sara Bradley owner of Freight House restaurant talked about being named runner-up on Top Chef: Season 16 and made Pimento Cheese Grits. Sara’s restaurant Freight House is a 136 mile/2-hour drive from Nashville, located at 330 S. 3rd St. Paducah, KY 42003. Freight House specializes in Southern flavors, paired with farm-to-table, locally sourced meats and garden-fresh fare. For more information, visit www.freighthousefood.com or call (270)908-0006. Follow @freighthousefood on Instagram and The Freight House on Facebook.
Pimento Cheese Grits
1 1/2 cup stone ground grits
6 cups water
1 cup block sharp cheddar, shredded
1 cup block gouda, shredded
1/2 cup block pepper jack shredded
1/2 cup diced piquillo peppers, seeds removed
4 oz cold butter, cubed
1/4 cup heavy cream
salt and black pepper to taste
1. Start by bringing your water to a boil. Whisk in the grits, lower the heat to a simmer and get ready to stir. Stir frequently to pull the natural starch out.
2. They are going to cook for 45–90 minutes. I know that is a large range, but it truly depends on how dry the corn is, how old the grain is when they ground it and if they have been stored in a humid place.
3. Once the grits are done, turn off the heat, and add the shredded cheeses and peppers. I prefer to shred my own cheese as pre-shredded cheese has anti-caking agents in it and that equals stiff grits.
4. Once those are incorporated, add the cold butter and heavy cream. Whisk those in well and adjust the consistency with water or milk. Add salt and fresh cracked black pepper to taste. Serve soon.