It’s a dish that’s easy to make yet rich in tradition and ... Be sure to follow along for more comforting recipes! Grits trace their origins back to Native American tribes, particularly ...

It’s easy to think of grits as a blank canvas ... try Carla's flavorful recipe for Shrimp and Grits with Fresh Fennel and Lemon. “The aromatic scent of fennel pairs beautifully with the ...

Reinvent leftover grits as an easy dinnertime side dish with this simple trick. It makes them even better the second time around.

I followed chili recipes from Ina Garten, Ree Drummond, and Giada De Laurentiis to see which chef had the best version. My ...

4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring ...

With this in mind, I decided to try Fieri's recipe for roasted garlic, jalapeño, and cheese baked grits to see if I should add it to my own breakfast repertoire. Read on to see how it went.

The recipe as I understand it was ... the flavor of the dish as they cook in the grits. Best of all, the shrimp do not get overcooked which is easy to do if you sauté the shrimp.

Season with salt and bring to a boil. Reduce heat to medium-low and whisk in grits. Cook, stirring often, until grains soften and take on a porridge consistency, about 30 minutes. If too thick ...

Any of the winter greens will do, but each requires a different cooking time: for example, collards will take longer than this recipe calls for, while spinach will take less. The grits are loose ...