Grits continued to rise in popularity in the South over hundreds of years. In 1976, South Carolina declared grits the official state food, calling them a "symbol of its diet, its customs, its ...

1/2 pound grated sharp Cheddar cheese or Swiss cheese (see note) 2 tablespoons freshly grated Parmesan cheese 1/2 cup (1 stick) unsalted butter, cut into small pieces, plus 1 teaspoon to prepare ...

Preparation. For the pimento cheese grits: 1. Place a large pot over medium heat and pour in vegetable broth and milk. While you wait for it to come to a boil, place the grits into a mesh strainer ...

Add butter, cheese and salt, stirring with a whisk until cheese melts. Butter a glass baking dish and pour in grits. Cover and refrigerate until set, 3–4 hours, or overnight.

Here are some of our favorite recipes that demonstrate the versatility of grits, from classic cheese grits and shrimp and grits to an elevated New Orleans classic, grillades and grits. Cheese Grits.

Grits 3 1/2 cups cooked grits 1/4 cup milk of choice 2 tablespoons butter 1 cup cheddar (shredded) 1/2 cup Parmesan . Directions. In a large pot, bring lentils, vegetable broth and bay leaf to a boil.

Baked Cheese Grits. Makes 10 to 12 servings. 2 cups yellow grits, cooked according to package directions. 3 large eggs, slightly beaten. 1/2 pound grated Cheddar or Fontina cheese. 1 cup milk.

Marcelle got this easy recipe from friends, the Bergerons, who own Pleasant Hill bed and breakfast in Natchez. Makes about 6 servings 1 (16-ounce) package Jimmy Dean's bulk pork sausage 7 eggs ...