These tips will help you make grits that make Grandma proud. As all good Southerners know, grits are the workhorse of the kitchen. Take almost anything you have in the fridge, stir it into a pot ...

They have more fiber content since they contain more grain. A 100-gram (3.5-ounce) portion of quick-cooking white hominy grits provides 4.8 grams of fiber, or 17% of the Daily Value (DV).

The earliest recipe that I could find is from the 1930 edition of “Two Hundred Years of Charleston Cooking” cookbook, and the shrimp are sautéed in butter and added to hot grits. It was at ...

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 ...

For fun and portability, serve in a martini glass. 1. Cook the grits according to package directions. 2. Add the eggs, cheese, milk and butter to hot cooked grits. Stir until all is blended and ...

Slowly whisk in the grits and lower heat to medium low. Partially cover the saucepan and continue to cook grits, stirring occasionally, until very tender, about one hour. Should the grits become ...