By adding just two more basic ingredients to your grits, you can transform the historically plain side dish to one that makes your taste buds sing.

Grits and eggs are more than just breakfast—they're a timeless staple of southern kitchens, bringing back memories of slow ...

(WAFB) - Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. Shucked, clean kernels of dent corn are purchased from ...

"My mom is from North Carolina, so we grew up eating grits, and ham, and red-eye gravy. And that's like this staple." The chef said he always makes sure to have some grits, a porridge made from ...