But real grits are more like sand and gravel than powder and dust when raw; they need serious cooking, ... AUTHENTIC grits might be labeled coarse, old-fashioned or stone-ground.

Use our grits recipe to whip up a pot of the southern staple any time of day. You can even add cheese to make the ultimate comfort food.

Grits and eggs are more than just breakfast—they're a timeless staple of southern kitchens, bringing back memories of slow mornings and homemade meals.

Six years ago this spring I ordered a fish for its side dish in a restaurant in Charleston, S.C., and I have not been the same since. What was described simply as “creamy grits” on the menu ...

Preheat the oven to 350°. Butter a 13-by-9-inch baking dish. In a large, heavy pot, bring the water to a boil. Sprinkle the grits into the water, stirring constantly, and return to a boil.

Stone-ground grits from Byrd Mill, Ashland, Va. "They're a true ground corn with chaff blown off and the cornmeal sifted out; the remaining product is the grit," says Jeff Bateman, vice president ...

Sometimes it seems that good old-fashioned grits get unjustly overlooked or even disrespected. After all, this Southern staple is a humble dish of ground hominy cooked with water or milk until it ...

Regularly served at breakfast with eggs, sausage or bacon, or gravy, grits can be made to suit any meal of the day. The classic Southern combination of shrimp and grits is a favorite, as is a ...

In order to get the whole-grain benefits of grits, choose stone-ground, old-fashioned grits. Keep in mind that processing methods can increase or decrease the availability of certain nutrients.

Good old fashioned grits! “Grits are the mashed potatoes of the ‘90s,” Malarkey told TODAY.com. “Remember back in the day, when you were putting garlic in there, ...

And labeling like “instant polenta cornmeal,” “enriched white hominy” on a canister of old-fashioned grits and “corn grits also known as polenta” just makes my head spin even more.