Corn grits are a versatile and nutritious ingredient that can be used in a range of breakfast bowls to help manage cholesterol levels ...

Grits are beloved, sacred. They possess the duality of pleasure and pain, be it as a bowl of comforting sustenance or a weapon against infidelity. They are a through line connecting Indigenous people, ...

It’s easy to think of grits as a blank canvas for your taste buds to get creative. Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ground kind.

Grits are a simple Southern staple, but they still require a little bit of finesse and know-how. We polled the experts for ...

Even after all these years in restaurants and on TV, Tyler Florence is still making new culinary discoveries. While writing his latest book, "Inside the Test Kitchen: 120 New Recipes, Perfected" ...

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 are ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

I eat a lot of corn and corn products. I love cornbread, corn casserole, cornmeal-crusted catfish, grits, and polenta, and consider those last two to be distinct dishes. Much like pornography and ...

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