3/4 cup shredded cheddar cheese 2 tablespoons butter In a medium saucepan with a lid, bring the water to a boil and stir in the salt. Slowly add the grits, stir­ring constantly to prevent lumps.

Bobby Flay was inspired by Savannah cook Martha Nesbit, who made him steaming hot grits mixed with cheddar cheese and topped with shrimp cooked with garlic and smoky bacon when she appeared on ...

Beat the egg whites until soft peaks form and fold them into the cheese grits. Pour into the dish and bake until the souffle is puffed and lightly browned, 40 to 45 minutes.

Recipe: Hollywood shrimp and grits (Ricardo DeAratanha / Los Angeles Times) ... By Noelle Carter Sept. 26, 2013 8:29 AM PT ...

Here's the thing about grits that always drives me crazy: They look like they're ready to eat in 5 minutes, yet the recipe says stir them constantly for 10–12. Senior food editor Rick Martinez ...

Ashley Day August 30, 2024 at 7:30 AM·4 min read ...