This grits dish gets its flavor from Gouda cheese, chicken-apple sausage and sauteed apples. / Gretchen McKay/Pittsburgh Post-Gazette/TNS Weeknight meals are often a test of planning and simplicity.

Sausage and Egg Breakfast Casserole is one of those dishes that feels like home the moment it hits the table. It's warm, ...

Apple Sausage with Smoky Cheesy Grits INGREDIENTS 3 cups chicken broth 1 cup whole milk 4 tablespoons unsalted butter, divided 1 teaspoon table salt, divided 1 cup quick-cooking grits ...

Cook the grits: Bring the chicken stock to a boil. While boiling, whisk the grits into the liquid. Whisk until the grits are back to a boil. Lower the heat to a simmer and cook for about 30 minutes.

Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5-7 minutes. Off heat, whisk in shredded Gouda. Cover and set aside.

There are some dishes that immediately transport you to a specific place, and for me, Red Snapper, Shrimp & Grits with a ...

Ingredients Grits: 1 cup quick-cooking grits 2 cups milk 2 cups water 1 Tbsp. butter 1 Tbsp. olive oil 2 cups cheddar cheese, shredded salt and pepper 1 lb. Karns Hot Italian Sausage Links, c… ...

Tips For Making Grits Quiche Grits quiche is quite easy to make, as it's a pretty forgiving, hands-off dish. There are a few tips that make prepping and serving easier, though. Make It Ahead Of Time ...

Sausage And Shrimp Grits 4 servings of quick grits, prepared according to package 1 cup grated smoked gouda, grated 1/2 stick butter 1 package smoked sausage, sliced ...

There are some Southern staples that tend to split the room: grits, okra, collard greens, sausage and gravy, pigs' feet and ...

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 ...

Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5-7 minutes. Off heat, whisk in shredded Gouda. Cover and set aside.