Grits — they're a Southern staple and a comfort food that's hard to top. The close cousin of the more upscale-branded polenta, grits are coarsely- or finely-ground dried corn that's been cooked ...

It's good for baking cornbread or muffins, or for breading chicken or fish. A bowl of grits can be part of a balanced diet, especially if you go for stone-ground varieties. (Credit: Darryl Brooks ...

In a small bowl, blend egg yolks with 1/2 cup of milk. Pour into grits and mix thoroughly; add more milk if necessary, thinning to the consistency of cream of wheat. In a clean, dry bowl ...

I asked my parents. They answered. I was intrigued. I ordered the grits and out they came, jiggling, in a thick white bowl. A pad of butter was melting on top, creating little yellow rivulets of ...

But, whether you are serving a humble bowl of white grits for breakfast or making shrimp and grits for dinner or brunch, the quality of both the crop and the milling process will determine how ...

This "fabulously easy" iteration from Rosalynn Daniels adds bold barbecue flavor to a batch of lentils served over a big bowl of buttery, creamy grits. Daniels, who develops simple recipes for her ...

In a bowl, mix shrimp with Creole seasoning, white pepper, paprika, oregano, cayenne, onion powder and garlic powder, and set aside. In a saucepan, add grits and the recommended amount of ...

Granda Padano cheese and hints of tarragon make their shrimp and grits a rich bowl of warmth and goodness, so good, they’re served on the menu all day long. Previous Matchup: Shortfields ...