Southern Breakfast Bowl

Southern Breakfast Bowl

Recipe by Jeffery Quasha, R&D chef, Morrison Healthcare

YIELD: 24 servings

For grits:
3 qts. cold water
1 qt. skim milk
1 qt. grits, dry
1 ½ tsps. kosher salt
3 oz. Neufchatel cream cheese
1 tsp. fine-ground black pepper

For pimento cheese:
13 oz. Neufchatel cream cheese
3 Tbsps. diced pimento
8 oz. shredded cheddar cheese
½ tsp. kosher salt
½ tsp. ground black pepper
2 Tbsps. lemon

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