Once boiling, reduce the heat and let the grits cook for 40 to 45 minutes until they're thick. A delicious recipe that uses ...

The recipe as I understand it was a simple mix ... I prefer local white or speckled stone-ground grits but as long as they aren’t quick cooking or instant grits, they will be great!

4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring ...

Guy Fieri isn't big on breakfast, but there's one Southern staple that he occasionally enjoys in the morning. "I probably eat breakfast, maybe twice a month," Fieri told Insider while promoting ...

This recipe from Cook’s Country pairs sweet and juicy chicken ... In a pinch, you can substitute stone ground cornmeal for ...

1. Add water and half and half to a pot. 2. Bring to a simmer. 3. Slowly add in the grits while whisking steadily. 4. Reduce heat to low and cook for 20 minutes, whisking frequently or until grits ...

Pot Roast for Crock-Pot is submitted by Pat Ariotta in Sharing Our Finest Cookbook put out by the Apopka Citizen Police ...