Few dishes evoke the warmth and soul of Southern cooking quite like a plate of perfectly cooked grits, especially when ...

Cover and cook on HIGH for 2 1⁄2 to 3 hours or until grits are creamy and tender, stirring every 45 minutes. Then stir in salt to taste, as well as any cheese, butter, or other ingredients.

Grits are beloved, sacred. They possess the duality of pleasure and pain, be it as a bowl of comforting sustenance or a weapon against infidelity.

WHAT'S COOKING?: Sweet potatoes are nutritious, delicious I can hardly believe there are only eight days until Thanksgiving! You, too, may feel that this year seems to be passing much too quickly ...

grits.jpgI remember reading, in the 1960s, a piece in the New York Times that said grits had fallen into disfavor and that they were considered a poor man's food. Well, up until the late 1950s ...

RECIPES ‘Cooking with Friends’: Ainsley Earhardt shares grilled flounder recipe and her 'mama's grits' The flounder recipe is 'very easy,' said Earhardt — and the grits are 'so good' ...

The Times and Democrat will be running the Best of What’s Cooking? from columnist Teresa Hatchell. This column originally ran on April 20, 2004.

"Instant grits also have the germ and hulls removed and are cooked; then the paste is spread into large sheets. These are then dried and reground," cookbook author Virginia Willis writes.