Preheat oven to 375° and generously butter a 2-qt. casserole dish. In a large, heavy saucepan bring water, half-and-half, and salt to a boil. Stir in the grits, reduce heat to medium-low, and cook, ...

If you've only been eating grits for breakfast, you've been making a mistake. Grits are incredibly versatile and make a great base for sauces, meat, and even a poached egg. They are easy to reheat and ...

Note: This can be made a day or two ahead and refrigerated before baking. Like a soufflé, it will deflate shortly after it comes out of the oven, so if you’re taking it somewhere, bake it at your ...

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 2-1/2 ...

Whitney Miller's elevated version of shrimp and grits is made with roasted corn fresh off the cob. The recipe is from "Modern Hospitality: Simple Recipes with Southern Charm." Makes 6 servings Corn 3 ...

LITTLE ROCK — If your spring family meals are in a rut, maybe it's time to try a new side dish - such as grits, a Southern classic that's enjoying a retro-chic revival. Today's grits souffle is homey ...

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Preheat oven to 375 F. Bring the water with the salt to a boil in a large heavy saucepan and pour in the grits. Simmer, stirring constantly, over medium heat until the grits taste done and are thick ...

Note: This can be made a day or two ahead and refrigerated before baking. Like a soufflé, it will deflate shortly after it comes out of the oven, so if you’re taking it somewhere, bake it at your ...

Preheat the oven to 400 degrees F. Grease six 8- to 10-ounce souffle dishes and refrigerate. To prepare the corn: Peel the husk back, remove the silk, and rub each cob with 1 tablespoon butter and ...