This secret ingredient can transform plain grits with a unique tang, adding a burst of flavor, texture, and rich depth that ...

It’s easy to think of grits as a blank canvas for your taste buds to get creative. Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ground kind.

Chef, restaurateur and author Marcus Samuelsson is joining the TODAY Food team to share two of his favorite recipes featuring creamy, comforting grits. He shows us how to make classic shrimp and grits ...

Pure comfort food, grits, like polenta, are made from stone-ground dried corn and cooked slowly in water so they release their starch before transforming into a creamy, luxurious dish. Look for ...

Use up leftover grits with Tiffany Derry's recipe for cheesy, gooey grits with the texture of crunchy panko breadcrumbs and complexity of smoky, meaty tomato sauce. Harness the sweetness and ...

Rosalynn Daniels shared one of her go-to budget-friendly meals. In the South, grits are a tried and true, versatile and cost-effective staple ingredient that can shine on their own, as a side dish, ...

Shrimp and grits is comfort food at its very best. The Southern classic makes for a cozy and hearty brunch, lunch or dinner any day of the week. This newfangled version counts on pimento cheese to add ...

1. Make the grits by adding the broth to a pot over high heat. Once the broth boils, whisk in the grits and salt. Once it simmers, lower the heat and cook 15-20 minutes or until the grits are smooth ...

Grits are rarely eaten completely on their own; they’re meant to be a base for other flavors, whether that’s butter and ...

Seafood at home can feel special without spending much. With a few simple ingredients you can bring out rich flavors that ...