*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 ...

Use up leftover grits with Tiffany Derry's recipe for cheesy, gooey grits with the texture of crunchy panko breadcrumbs and complexity of smoky, meaty tomato sauce. Harness the sweetness and ...

Place onions and olive oil in pan. Sprinkle with 1 teaspoon salt. Saute until caramelized. Set aside Season shrimp with Old Bay. Heat butter over medium high heat. Add shrimp. Cook 1-2 minutes. Add ...

Southern Style Corn Grits are a true comfort food staple in any Southern kitchen. The creamy, buttery texture paired with rich flavors makes them a favorite for breakfast, lunch, or dinner. This post ...

Grits are a popular porridge dish in the American South, often served at breakfast. They can also be used in a variety of sweet and savory dishes, which can be enjoyed at any time of the day. What are ...

CHARLESTON, S.C. (WCBD) – Whether you enjoy them mixed with shrimp or add a bit of bacon and cheese, you will typically find this southern staple at several restaurants across the Lowcountry. Grits ...

It’s the ultimate coastal Southern triumvirate: shrimp, corn and pork. It sounds simple but the classic shrimp and grits dish is endlessly adaptable with the addition of vegetables, choice of bacon or ...

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 ...

Grits are a quintessential Southern dish. Native Americans introduced the cracked corn porridge to colonists in Virginia, and it's been a staple in Southern cuisine since. "Folks in the South start ...