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magazine heirloom grits
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(30)
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3.3
(3.3)
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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.
4.7
(4.71)
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Winter’s answer to the grain bowl, this feels super hearty and satisfying.
5.0
(5)
Easy
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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.
4.0
(4)
Easy
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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.
5.0
(5)
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This rich, soufflé-like dressing derives its texture from stone-ground grits.
4.4
(4.44)
Easy
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File under: Breakfast for Dinner.
5.0
(4.75)
Easy
5.0
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5.0
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3.4
(3.4)
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Garlic, onions, ramps, and leeks get their time in the spotlight.
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Shop our editors’ favorite sheet pans, spices, and coffee grinders—all in one place.
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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.”
4.0
(4.07)
Recipes
Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.
5.0
(5)
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A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.
5.0
(5)
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3.4
(3.4)
Easy
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5.0
(5)
Easy
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A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.
5.0
(5)
Easy
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Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.
5.0
(4.88)