Ingredients for Creamy Blue Corn Grits: 2 cups Chef John Folse’s Stone-ground Blue Corn Grits. 6 cups water. 1 tsp salt. ½ tsp ground black pepper. ½ tsp granulated garlic. 3 tbsps salted butter.

¼ cup heavy whipping cream. salt and black pepper to taste. Method for Blue Corn Grits: In a 1-gallon, heavy-bottomed pot, bring water to a simmer over medium-high heat.

Method for Blue Corn Grits: In a 1-gallon, heavy-bottomed pot, bring water to a simmer over medium-high heat. Add salt, pepper and granulated garlic. Add grits and stir constantly over medium-high ...

Finding the blue-corn grits or even blue-corn flour can be tricky. I would try Rouses on the Coast, Whole Foods Market in New Orleans or Publix in Mobile. I brought some back with me from Texas.

If you’ve ever searched for ground corn in the dry goods section of your grocery store, you know: It can be rather confusing. There’s cornmeal and grits and polenta, oh my! Cornmeal is ...

As it turns out, grits can be yellow and cornmeal can be white or blue, and both can be coarse or fine, but the other stuff is still true (unless you ask my husband, who won't get near fried mush).

Regular "cornmeal" in fine or medium grinds is best for baking and dredging, while medium or coarse grinds (including those labeled polenta or grits) are better suited for porridge.

I eat a lot of corn and corn products. I love cornbread, corn casserole, cornmeal-crusted catfish, grits, and polenta, and consider those last two to be distinct dishes.

Learn the health benefits of a classic Indigenous staple food- blue corn mush. When it comes to corn, Indigenous people have long known the benefits. In this episode of Indigi-Genius, our host Dr ...

Combine the crab meat, mango, cilantro, jalapenos, lime juice and salt in a bowl and mix well. Let stand at least 30 minutes, stirring occasionally.

Ken DuBard and Lawrence Burwell are partners in Congaree Milling Company and produce local ground white, yellow and blue corn grits, flour, cornmeal, polenta and hominy.