These tips will help you make grits that make Grandma proud. As all good Southerners know, grits are the workhorse of the kitchen. Take almost anything you have in the fridge, stir it into a pot ...

The earliest recipe that I could find is from the 1930 edition of “Two Hundred Years of Charleston Cooking” cookbook, and the shrimp are sautéed in butter and added to hot grits. It was at ...

The key to cooking grillades is to let the dish simmer ... Serve the grillades in a bowl with a scoop of grits in the center and garnish with thinly sliced green onion and red bell pepper for ...

Slowly stir in the grits with a wire whisk. Reduce heat to low and continue to stir. Place a lid on the pot and cook for about 6-8 more minutes. Add more butter, if needed. Remove the pot from the ...

So, last summer, the grain dish was rice grits with summer squash shaved into ribbons and marinated. Squash scraps were simmered into a stock, which was used to cook the grits like a risotto.

Slowly whisk in the grits and lower heat to medium low. Partially cover the saucepan and continue to cook grits, stirring occasionally, until very tender, about one hour. Should the grits become ...

Weeknight meals are often a test of planning and simplicity. Most of us want a dish that can be whipped up in a flash, using ingredients already on hand or ones you remembered to pick up on a ...

A bowl of grits with cheese and nuts - From_my_point_of_view/Getty Images I ordered the same meal at In-N-Out and Culver's. I couldn't believe the chain I'd spent years raving about let me down.