If there's one dish that defines Southern breakfast, it's a warm, comforting bowl of grits. Whether served plain with a ...

Stir in the salt. Cook the grits, covered, for 20 to 25 minutes or until they’re tender. Stir them occasionally, taking care to scrape the bottom and sides of the pot where they can stick.

Add water to a medium pot and set it over high heat. 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 ...

Next up, I added a beaten egg, which I whisked into the grits vigorously to ensure it didn't scramble in the hot pot. After the egg was thoroughly whisked through, I added in the garlic and a lot ...

BATON ROUGE, La. (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 ...