Today: Virginia Willis, Southern cooking pro and author of the Short Stack book on Grits, shows us how to make the creamiest, best grits around — without a recipe.

Grits are beloved, sacred. They possess the duality of pleasure and pain, be it as a bowl of comforting sustenance or a weapon against infidelity. They are a through line connecting Indigenous people, ...

But the best, in our opinion, are stone-ground grits. If you've never experienced the fresh corn taste of stone-ground grits, the first intoxicating forkful will make you a believer.

Cook's notes: Grillades can be made ahead and reheated next day. An alternate way to serve cheese grits: Refrigerate and cut chilled grits into 3/4-inch-thick slices.

Dissolve the salt in it, then stir in the grits. Turn down the heat very low, and cook, stirring very regularly, until the grits start to thicken - they should be steaming rather than bubbling. Stir ...

To make grits cakes, cook a bit longer until very thick, spread evenly onto a greased baking sheet, and refrigerate until cooled completely. Cut into the desired shapes and gently remove with a ...

Whether you're from Italy and call your grits polenta or you're from the South and call your polenta grits, you're talking about stone-ground cornmeal that cooks by absorbing water, like rice does in ...

John Ondo, the executive chef at The Ocean Course at Kiawah Island Golf Resort, shares his secrets for exceptional shrimp and grits.

Have you struggled with cooking grits that didn't come out as smooth as you'd like? Well, if this is the case, chef Eric Cook has some great tips for you.

Award-winning Chef and Partner Bill Kim of urbanbelly Restaurants came to the CBS Radio Culinary Kitchen to cook up some delicious Coconut Grits and talk about his role in Fulton Market Harvest ...

Grits are a beloved staple of Black and Southern cuisines. Here's what you need to know about how to make your ideal bowl of this comforting porridge.