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Entries tagged with 'grits'

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Serious Eats Kate Williams 1 comment

Give me a bowl of creamy grits and I'm a happy woman. Give me that same bowl of grits topped with slow-cooked greens and I'll swoon. So I didn't hesitate to try out Bryant Terry's recipe for savory grits with long-cooked collards in his new cookbook, Afro-Vegan. More

Cheesy Grits With Sautéed Ham and Kale

Serious Eats Nick Kindelsperger 4 comments

Cheesy grits may be delicious as a side dish, but top them with kale that's been simmered in chicken stock with smoky ham and they become a flavorful, hearty meal. A dash of vinegary hot sauce, and you may never want to eat them on their own again. More

Mac and Cheese with Okra and Grits

Serious Eats therealchiffonade 2 comments

Sunday Brunch: Bacon Cheddar Broiled Grits

Serious Eats Robin Bellinger 22 comments

Plain grits are a fine thing, yes, but grits plus bacon and cheese will win over anyone. The Lee brothers suggest serving these grits with scrambled eggs, but also imply that after a rough night you might want nothing more than a big bowl of grits, a spoon, and a tall mimosa. They also advise against instant grits, urging us to look instead for the label "stone-ground" or "old-fashioned." More

Dinner Tonight: Shrimp and Grits with Bacon

Serious Eats Nick Kindelsperger 24 comments

"If there is one dish that makes me want to march down Fifth Avenue waving the American flag, it's shrimp and grits," Bobby Flay writes in Bobby Flay Cooks American. Though I might trade Flay's Manhattan avenue for one of... More

Cook the Book: Cheese Grits

Serious Eats Lucy Baker 4 comments

Once relegated to the breakfast table, Southern cooks are now serving grits throughout the day with all sorts of savory additions. This classic recipe for cheese grits from Screen Doors and Sweet Tea is open to interpretation. Try it with... More

Sunday Brunch: Grits and Cheddar Casserole

Serious Eats Ed Levine 1 comment

Grits, cheese, and eggs are a combination utilized most often in the American South, but its satisfying appeal is universal. This casserole needs a really sharp cheddar to amp up the flavor intensity. It's adapted from the Gourmet Cookbook, and,... More

Cook the Book: Nassau Grits

Serious Eats Ed Levine 2 comments

In Pensacola, Florida, you'll find The Coffee Cup, according to John T. Edge, a "de facto clubhouse, the place where cops and attorneys, drywall hangers and artists, dilettantes and debutantes gather to eat grits and eggs in the morning." An... More

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