Like every other red-meat-eating American, I’ve swallowed the idea that the grill is the greatest innovation since fire itself. But ever since a friend subjected me to an entire meal cooked on one, ...

It’s easy to think of grits as a blank canvas for your taste buds to get creative. Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ground kind.

Few presidents have been so commonly associated with a particular food as the late Jimmy Carter was with grits. But the former president didn't like just any grits—he loved cheese grits. Creamy, ...

Use up leftover grits with Tiffany Derry's recipe for cheesy, gooey grits with the texture of crunchy panko breadcrumbs and complexity of smoky, meaty tomato sauce. Harness the sweetness and ...

Chef, restaurateur and author Marcus Samuelsson is joining the TODAY Food team to share two of his favorite recipes featuring creamy, comforting grits. He shows us how to make classic shrimp and grits ...

Grits are a quintessential Southern dish. Native Americans introduced the cracked corn porridge to colonists in Virginia, and it's been a staple in Southern cuisine since. "Folks in the South start ...

Pure comfort food, grits, like polenta, are made from stone-ground dried corn and cooked slowly in water so they release their starch before transforming into a creamy, luxurious dish. Look for ...

"Glorious Grits: Fresh, Flavorful Recipes for Grits, Cornmeal and Polenta" by Susan McEwen McIntosh, presented by Southern Living, includes this recipe that McIntosh says is a fresh, innovative ...

Here, shrimp cook gently and quickly in a thick, bacon-scented base. As they pinken, they give up some of their moisture, ...

My Sunday school class ate at the Southern Fusion Dining in Locust Grove. There were 18 of us and everybody I talked to said it was some of the best food they had ever eaten. Plus the service was ...