- 3 Cups Blue Diamond Original Unsweetened Almond Breeze
- 1/4 Cup vegetable broth
- 3 Tablespoons butter or buttery spread
- 3/4 Teaspoons salt
- 1 Cup quick grits
Bring Almond Breeze, broth, butter and salt to a simmer in a medium saucepan. Slowly stir in grits. Cook over low heat for 6 to 10 minutes or until grits are creamy, stirring frequently. Top with a spoonful of Pimento Cheese and lightly swirl into warm grits.