R ich and cheesy, shrimp and grits is the comfort food staple I'll welcome all year long. If you've never made grits before, ...

Stir in shredded Gouda cheese and remove from heat. Adjust creaminess by adding more heavy cream or broth if needed. In large ...

Once boiling, reduce the heat and let the grits cook for 40 to 45 minutes until they're thick. A delicious recipe that uses stone ground grits Now that you have core tips for cooking stone ground ...

Add the half and half and water and bring to a boil. Slowly stir in the grits with a wire whisk. Reduce heat to low and continue to stir. Place a lid on the pot and cook for about 6-8 more minutes.

If using stone-ground grits, be sure to follow the package directions as they may call for a different amount of water and a longer cooking time. Recipe courtesy of Sunday Brunch: Simple ...

We share some of Southern culinarian Nathalie Dupree's classic recipes from the Atlanta Journal-Constitution archives.

Click here for a printer-friendly version of the recipe below. If you make it, send us a photo and let us know how it turned out! In large saucepan or pot, bring chicken broth to boil. Add corn grits, ...

This time of year in New Orleans, Mardi Gras music is on the radio and the tone is set for the decadence of Carnival season.