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 ...

Chef notes. When I have to get dinner on the table ASAP, I’ll spring for cleaned and deveined shrimp—on average, they’ll cost about $2 – $3 more per pound.

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 ...

Adapted from a recipe by Sonya Cote. Serves 6. Ingredients 2 tablespoons olive or grapeseed oil, divided 1/2 onion, diced 1/2 teaspoon salt 1 cup grits (Hominy or yellow cornmeal will work fine ...

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, ...

Black-eyed peas are supposed to bring good fortune, which is why they've become a food tradition across the country. This year, we offer a smoky version, paired with rustic grits and greens.

Kitchen Wisdom: Grits, Greens and Understanding John T. Edge, a Southern foodways expert whose work has appeared in Gourmet, the Oxford American and Saveur, discusses a Montgomery, Ala., food ...

Heat a small saucepan filled with salted water to boil. Add the peas; cook just until they turn bright-green and lose a touch of their crunch, 1½ to 2 minutes.

If you like, substitute spinach for the turnip greens. Grits and Greens Souffle Makes 4 servings 1 tablespoon dry breadcrumbs 1 cup water 1 cup milk 1/2 teaspoon salt 1/2 cup quick-cooking grits 2 ...