Leftover grits. Bacon grease or butter. Heat your fat of choice over medium-high heat, and mold your grits into 1/3-cup sized mounds. Once the fat is hot, gently press the mounds into the pan ...

Perfectly cooked and seasoned cheese grits are chilled, cut, dredged, and fried to make easy, delicious grit cakes. Enjoy this recipe with breakfast or dinner!

She would always slice them into little grit cakes and fry them in her cast-iron skillet on both sides and serve them with gravy, chili, or her slow-simmered smothered chicken. Just this past Sunday ...

The simplest preparation—always one-pot!—requires only grits, water, and salt. But for dinner, we can do better than that. My go-to cooking ratio is 4:1 (i.e., 4 cups liquid to 1 cup grits ...

In a medium saucepan over medium-low heat, warm 2 tablespoons of the oil until shimmering. Slowly whisk in the millet flour. Cook, whisking constantly, for about 15 minutes.

It honors pluck: That girl’s got grit. Perhaps it could also pinpoint one speck of the breakfast mash and Southern side ground from white corn: grits.But there is no scenario […] Skip to content ...

Perfectly cooked and seasoned cheese grits are chilled, cut, dredged, and fried to make easy, delicious grit cakes. Enjoy this recipe with breakfast or dinner!

Grit is grainy and annoying, as in: What’s that grit on the countertop? It’s grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girl’s got grit… ...