Cajun shrimp and grits is a delightful Southern dish bursting with flavor! Picture succulent shrimp seasoned to perfecti ...

As with many foods, grits can be used to support a healthy diet or they can be used to make a dish that’s simply meant to be enjoyed for its delicious taste; it’s all in how you prepare them.

When it comes to cooking grits, the recommended method can vary according to the cook, but my method is as follows: Bring 4 cups of water and a pinch of salt to a boil, slowly whisk in 1 cup of ...

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.

Preheat oven to 350 °F. In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and ...

4 cups water 1 cup stone ground grits (coarsely ground grits work better with grillades) 1 teaspoon salt ½ cup freshly grated Gouda cheese (or cheese of your choice) 1.

My go-to cooking ratio is 4:1 (i.e., 4 cups liquid to 1 cup grits, for four people); within that structure, there’s a lot of room for creativity according to taste and pairing.

Beyond their historical and cultural significance, grits contain multitudes in how they can be consumed. They can be eaten as part of the breakfast plate alongside eggs, bacon or sausage, and a ...

Before turning on the stove, artisan grain producer Anson Mills recommends soaking the grits overnight for a "superior" texture. This step also reduces the cooking time by about 50 percent, which ...