Grits and eggs are more than just breakfast—they're a timeless staple of southern kitchens, bringing back memories of slow ...

In the world of comfort food, grits and polenta are renowned for their versatility and popularity. Both are derived from corn, which leads to a common misconception about their similarity.

"My mom is from North Carolina, so we grew up eating grits, and ham, and red-eye gravy. And that's like this staple." The chef said he always makes sure to have some grits, a porridge made from ...

(WAFB) - Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. Shucked, clean kernels of dent corn are purchased from ...