Garlic-cheese grits are a typically rich Southern dish, but the truth is you don't need a half a cup of butter and a pound of cheese to make them taste good. By using a pungent blend of super-sharp cheeses we've found you can use much less cheese and still get flavor-packed results.
The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea.
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to serve with Easter ham. Try omitting the bacon and using vegetable broth to make it a vegetarian dish.
Take grits upscale by adding fresh corn, goat cheese and chives.
Sweet maple syrup turns grits in a northerly direction. Milk adds creaminess and gives this satisfying breakfast staying power.
Cheesy, salsa-flavored grits are the base for this easy bean and vegetable sauté. Use fresh salsa (found in the market near other dips) to keep sodium in check. Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle. Serve with a romaine and red cabbage salad with avocado and pepitas.
Grits—a porridge made from coarsely ground corn—are a breakfast staple in the South. Grits aren’t just delicious for breakfast, however; they’re a wonderful accompaniment to roast meats, seafood and vegetables. Our healthy grits recipes, including cheese grits recipes and quick grits recipes, are delicious breakfast recipes and side-dish recipes. Try our Gost Cheese Grits with Fresh Corn for a twist on traditional cheese grits or Yankee Grits for a creamy grits breakfast recipe.