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magazine fasteasyfresh 2008 06 grits cheese and onion soufflees
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Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.
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Garlic, onions, ramps, and leeks get their time in the spotlight.
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This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.
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Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.
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Winter’s answer to the grain bowl, this feels super hearty and satisfying.
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You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”
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This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.
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File under: Breakfast for Dinner.
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Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.
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This rich, soufflé-like dressing derives its texture from stone-ground grits.
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
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Like cheesy grits. Really, really, really, really cheesy grits. This recipe, which puts a southern twist (that’s the grits, y’all) on very French aligot (mashed potatoes blended with melted cheese), is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.
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Not all pimento cheeses are created equal. Chef Justin Sutherland of Handsome Hog, and other popular restaurants across the Twin Cities, uses Tillamook Sharp Cheddar for maximum flavor in this southern staple made into a midwest mainstay.
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This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.
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A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.
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It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.
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