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.

Now that I have a rice cooker, I actually cook the grits in a rice cooker, using 2 cups of water, 1 cup of cream (or half and half) and 1 cup of grits. I stir them together and set the rice cooker ...

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

The beauty of grits is how versatile they can be. And on a busy weekday morning, you can level up your hot bowl on grits with a couple simple pantry staples.

Add the scallions and sauté for about 2 minutes. 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.

Add tomatoes and ½ cup tea; cook 1 to 2 minutes. Return shrimp and any accumulated juices to skillet; toss just until combined and heated through. Add more fennel tea, if desired. Divide grits ...

If you want to try the shrimp and grits that put shrimp and grits on the map, get yourself to Pleasant Street as soon as ...

The grits are loose and creamy ... 1 cup granulated sugar 1/2 cup (1 stick) butter Grated rind and strained juice of 3 lemons (3 tablespoons rind and 1/2 cup juice) 3 eggs, beaten In a heavy ...

From Beignets Caribbean Cafe in Jacksonville, Joyce LaFray Young’s book, Country Cookin’, here is their recipe for Red Beans. It requires overnight soaking of the beans. You will also need to stock up ...

Reduce heat to medium-low and whisk in grits ... warm ¼ cup oil in a large pan over medium-low heat. Add garlic and shallots and cook until fragrant but not brown, 2-5 minutes.