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 2 ...

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 ...

Tony, Jessica, and Shameka from Bob’s Downtown Restaurant stop by Studio 10 to show off their signature dish of fried fish over Gouda grits and turnip greens! Saute ham in skillet. Add turnips and ...

*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 ...

Nathalie Dupree, dubbed the Queen of Southern Cooking by Southern Living magazine, died Monday in Raleigh, North Carolina. She was 85 years old. She was the author of more than 10 cookbooks and her ...

Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat. Add the grits and the garlic and bring just to a boil. Cook until soft and creamy, adding heavy cream as ...

Of course, it’s virtually impossible to say no when your friends call you up and demand your presence at weekend brunch. However, there are a few things that are guaranteed deal makers vs. breakers ...

I like grits. Always have. And nothing irritates me more than folks who act as if grits are some bizarre, exotic foodstuff they can't possibly bring themselves to try. It's not a pig's stomach lining ...

GRITS will provide virtual information technology trainings to communities across the state of Georgia, and GREENS will give in-person financial literacy workshops, entrepreneurship training, coaching ...

1 large bunch (about 1 1/2 pounds) collard greens 1 large onion, chopped 1 large red bell pepper, seeded and diced 3/4 pound fully cooked andouille sausage, divided (see note) If using stone-ground ...