Preheat oven to 375° and generously butter a 2-qt. casserole dish. In a large, heavy saucepan bring water, half-and-half, and salt to a boil. Stir in the grits, reduce heat to medium-low, and cook, ...

If you've only been eating grits for breakfast, you've been making a mistake. Grits are incredibly versatile and make a great base for sauces, meat, and even a poached egg. They are easy to reheat and ...

Whitney Miller's elevated version of shrimp and grits is made with roasted corn fresh off the cob. The recipe is from "Modern Hospitality: Simple Recipes with Southern Charm." Makes 6 servings Corn 3 ...

If you like, substitute spinach for the turnip greens. Grits and Greens Souffle Makes 4 servings 1 tablespoon dry breadcrumbs 1 cup water 1 cup milk 1/2 teaspoon salt 1/2 cup quick-cooking grits 2-1/2 ...

"Friendsgiving" is a thing. You gather 'round the table with your friends, whom you most likely won't see on actual Thanksgiving (because, you know, family), and nosh on turkey and all the trimmings.

Make Breakfast Better With This Grits Souffle Recipe 4 cups of water 1 teaspoon salt (optional) 1 cup uncooked quick grits 6 tablespoons butter 3 tablespoons flour 2 teaspoons dry mustard 3 egg yolks, ...

Note: This can be made a day or two ahead and refrigerated before baking. Like a soufflé, it will deflate shortly after it comes out of the oven, so if you’re taking it somewhere, bake it at your ...

4 large kale leaves, stems discarded and greens coarsely chopped (about 4 cups) Preheat the oven to 375 F. Butter a 11/2-quart soufflé dish or casserole, sprinkle the bread crumbs over the bottom and ...

1 box powdered sugar, plus more for sprinkling 1. Heat oven to 325 degrees. Grease and flour a 9-by13-inch baking pan or spray with Baker’s Joy. For the first layer, use the paddle with an electric ...

Preheat the oven to 400 degrees F. Grease six 8- to 10-ounce souffle dishes and refrigerate. To prepare the corn: Peel the husk back, remove the silk, and rub each cob with 1 tablespoon butter and ...