Add the smoky, slightly sweet flavors of Gouda cheese to a side of grits. It's great at breakfast, but we especially love it ...

This bold-flavored Cajun Shrimp and Grits is a southern classic, boasting a creamy, cheesy base with spicy pan-fried shrimp all topped with a buttery scallion and garlic sauce.

Once boiling, reduce the heat and let the grits cook for 40 to 45 minutes until they're thick. A delicious recipe that uses stone ground grits Now that you have core tips for cooking stone ground ...

With this in mind, I decided to try Fieri's recipe for roasted garlic, jalapeño, and cheese baked grits to see if I should add it to my own breakfast repertoire. Read on to see how it went.

Cracker Barrel is bringing a taste of the South to its all-day breakfast menu with the launch of Shrimp n’ Grits, a ...

Note: Grits cook in different amounts of time ... this is pronounced “pimentacheese,” as if it were one word. Every pimentacheese recipe is different — some chunky, some smooth.

I followed chili recipes from Ina Garten, Ree Drummond, and Giada De Laurentiis to see which chef had the best version. My ...

Any of the winter greens will do, but each requires a different cooking time: for example, collards will take longer than this recipe calls for, while spinach will take less. The grits are loose ...

Opinions expressed by Forbes Contributors are their own. Elizabeth Karmel cooks and writes about food drink and travel. My journey with “shrimp and grits” all started with the shrimp and grits ...

Season with salt and bring to a boil. Reduce heat to medium-low and whisk in grits. Cook, stirring often, until grains soften and take on a porridge consistency, about 30 minutes. If too thick ...

Add the half and half and water and bring to a boil. 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.