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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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Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.
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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 rich, soufflé-like dressing derives its texture from stone-ground grits.
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Winter’s answer to the grain bowl, this feels super hearty and satisfying.
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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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File under: Breakfast for Dinner.
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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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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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