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magazine heirloom grits
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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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3.3
(3.3)
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)
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Winter’s answer to the grain bowl, this feels super hearty and satisfying.
5.0
(5)
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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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File under: Breakfast for Dinner.
5.0
(4.75)
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Shop our editors’ favorite sheet pans, spices, and coffee grinders—all in one place.
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Garlic, onions, ramps, and leeks get their time in the spotlight.
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This rich, soufflé-like dressing derives its texture from stone-ground grits.
4.4
(4.44)
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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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5.0
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3.4
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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)
Easy
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Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.
2.5
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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 classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.
5.0
(5)
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Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.
5.0
(4.88)
Easy
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3.4
(3.4)
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Cooking
Bon Appétit magazine once devoted substantial ink to ham—precooked, glazed, encased in pie dough. Here's a look back at those fascinating features