There are some dishes that immediately transport you to a specific place, and for me, Red Snapper, Shrimp & Grits with a ...

Grits are often cooked in water, but chef Lopez switches out the H2O for chicken stock (or broth), which gives the grits a deeper, richer flavor right off the bat. • Get the good grits.

1 tsp. kosher salt 1 c. shredded cheddar cheese 3 Tbsp. butter 1/3 c. heavy cream Directions 1. Make the grits by adding the broth to a pot over high heat. Once the broth boils, whisk in the grits ...

A True Southern Comfort! By Jason Griffith Few dishes encapsulate the heartwarming essence of Southern comfort food quite like Shrimp and Grits. This classic dish brings together velvety, cheesy grits ...

Melt 1 tablespoon butter in a 12-inch nonstick skillet (I used my trusty cast-iron pan) over medium heat. Add sausages and cook, until heated through and browned on all sides, about 5 minutes ...

Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5-7 minutes. Off heat, whisk in shredded Gouda. Cover and set aside.

Our favorite cheese recipes for dinner include grilled cheese, mac and cheese, beer and cheddar soup, cheese and pasta casseroles, and so much more. These main-dish recipes with cheese are perfect ...

Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5-7 minutes. Off heat, whisk in shredded Gouda. Cover and set aside.