Corn grits

I was standing in my kitchen, on a Saturday after my farmers market run, putting everything in its proper place while I made my plan of attack for the day. Stacked up on the counter were a dozen ears of corn, destined to be blanched, stripped and frozen in little baggies. Next to that was […]

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The cheese corn grits/polenta is an easy dish to make especially with a cold water start. The combination of the tangy, bourbon-based barbecue sauce with the creamy polenta/cheese is a meal that is worthy for company but quick and easy for a week night.

For exceptional corn grits, go artisan with whole-grain, stone-ground cornmeal from the baking section of the supermarket. Toss in some corn kernels, shredded cheese, and herbs to elevate this ever-popular side dish.

Created by the chefs at Zea Rotisseries and Bar, this recipe for roasted corn grits celebrates southern cuisine with step-by-step instructions anyone can master.

The entire family will love these thick and creamy grits! They taste great with breakfast, lunch, or dinner. Just 3 ingredients!

Switch up your side-dish routine and embrace the flavors of summer and make my recipe for Creamy Cheesy Corn Grits for dinner tonight!

Stone ground corn grits mixed with cheese and crumbled bacon, spread in a pan to form overnight and get pan fried the next morning served with maple syrup.

They’re both ground and boiled corn, so are grits and polenta the same thing?

Grits, a quintessentially Southern staple, made from stone-ground corn and typically served at breakfast, can become the backbone for so many dishes. Here is a basic recipe with tips and tricks for making a perfect pot of grits. From there let your imagination run wild.