Serve this souffle as a side to pork or veal chops. Makes 4 servings 1 tablespoon dry bread crumbs 1 cup water 1 cup milk 1/2 teaspoon salt 1/2 cup quick-cooking grits 2 1/2 ounces sharp cheddar ...

(KLTV) - This casserole marries some of the South's favorite ingredients: greens, grits, and eggs. It is perfect any time of day, and is a great way to use up leftover cooked greens. Southern grits ...

The robustness of this casserole makes it a wonderful addition to any meal. This is the ultimate Southern dish everyone needs to try at least once. These creamy, rich grits ...

Grits and Greens. Makes 6 servings. Preparation time: 5 minutes. Cooking time: 15 minutes. Former AJC writer Cynthia Hizer got this recipe from Dupree, who she said “whipped up this creative ...

1. To make the grits, shuck the corn and remove the kernels. Set aside. Prepare a stockpot with 12.5 cups/3 liters of water, ...

Makes 4-6 servings. Register for more free articles. Sign up for our newsletter to keep reading.

1. Preheat oven to 350 degrees. Bring water to a boil. Add grits, salt, pepper, garlic and butter or margarine. Stir to combine. Cover and cook about 5 minutes, or until liquid is absorbed. 2. Add ...

You can also find the recipes for the other featured dishes in March which include sauteed greens with applewood-smoked bacon, creamed spinach, and grits & greens here. Related Articles ...

Spread grits on a 9- x 13-inch rimmed baking sheet. Let cool to room temperature, about 20 minutes. Meanwhile, toss together shrimp and Creole seasoning in a medium bowl.

There’s brisket or catfish served over greens seasoned with smoked turkey and ham, on a bed of smoked Gouda-cheddar grits. A “gravy sampler” offers cream, brown and sausage gravy.