In this clever dish from Bobby Flay, he folds the classic ingredients of pimento cheese (a Southern starter made with cheddar cheese, cream cheese and roasted peppers) into warm, creamy grits, switching up smoky Spanish piquillos for the jarred pimientos. Slideshow: Recipes for Grits
Felt it needed more cheddar than it called for but otherwise it was on point. I doubled it to serve a big group and didn't notice it needed much change in cook time. It was a hit and the smokey flavor of the peppers came through nicely.