Grits are a popular breakfast component in the southern United States and can be made quite simply with butter, salt, and black pepper. Like most dishes, there are many chef-worthy ingredients to ...

If you’ve ever searched for ground corn in the dry goods section of your grocery store, you know: It can be rather confusing. There’s cornmeal and grits and polenta, oh my! Cornmeal is available in ...

Round our your meal with a little comfort food on the side. Each of these classic side dishes has its own Southern twist, ...

Method for Creamy Blue Corn Grits: In a 1-gallon, heavy-bottomed pot, bring water to a simmer over medium-high heat. Add salt, pepper, and granulated garlic. Add grits and stir constantly over ...

In a fry pan, sautee the leek in the butter for just a few minutes on medium high heat. Add grated corn with all the juices and cook for a few minutes more Add the milk and cook for just a few more ...

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 ...

Go to any grocery store, and you'll likely see one specific type of corn dominating shelves: sweet corn. Yet, this corn isn't the main ingredient in cornflakes.

Yes, the farmers market has plenty of fresh fruit and vegetables that are grown in Louisiana. But, because we rarely see the process, it’s hard to imagine the southern staple of yellow corn grits was ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. CORN GRITS WITH COLLARD GREENS AND ANDOUILLE Yield: 4 servings 1 cup corn grits (see note) Salt If using stone-ground grits such ...

Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52, Martha Stewart Living, and Real Simple. On first glance, polenta, ...