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magazine fasteasyfresh 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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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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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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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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Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too stiff.
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
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A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.
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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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Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.
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