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

1. The ratio you need to remember for stone-ground grits is 4:1. It’s 4 cups of liquid to 1 cup of stone-ground grits. You can use all water, or a combination of stock, water, and milk.

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.

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 ...

-Add grits and salt and stir until it begins to boil. -Reduce heat to simmer and cook 45 to 60 minutes, stirring every couple of minutes, taking care that grits do not stick to bottom of pan.

Cook's notes: Grillades can be made ahead and reheated next day. An alternate way to serve cheese grits: Refrigerate and cut chilled grits into 3/4-inch-thick slices.

Few things make me happier than a bowl of grits. Anytime I travel out of the South I find myself craving grits; they are my go-to comfort food. Everyone has their own way of cooking grits.

Dissolve the salt in it, then stir in the grits. Turn down the heat very low, and cook, stirring very regularly, until the grits start to thicken - they should be steaming rather than bubbling. Stir ...

If the grits are extremely thick and still tough, add more water, ½ cup at a time, as they cook. Add the butter and cheese and stir until melted. Adjust the seasoning with salt, pepper, and hot ...

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 ...