Whether you go the savory or sweet route, it's hard to beat a bowl of velvety grits-especially the stone ground kind. They have a hearty texture, which makes them more filling than other varieties.

Read on to see how it went. I was worried I'd failed from the start because my grocery store had the wrong kind of grits Fieri prefers stone-ground grits, and his cheesy, jalapeño recipe ...

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 ...

Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. This chowder is best when made the day prior to serving ...