All the things you wanted to learn about hominy but never thought to ask, plus tasty Mexican recipes that use this special ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. CORN GRITS WITH COLLARD GREENS AND ANDOUILLE Yield: 4 servings 1 cup corn grits (see note) Salt If using stone-ground grits such ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Kelly is a food editor and writer whose work has appeared across digital and print publications including Food & Wine, Food52, Martha Stewart Living, and Real Simple. On first glance, polenta, ...

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 ...

Grits are a popular breakfast component in the southern United States and can be made quite simply with butter, salt, and black pepper. Like most dishes, there are many chef-worthy ingredients to ...

Even after all these years in restaurants and on TV, Tyler Florence is still making new culinary discoveries. While writing his latest book, "Inside the Test Kitchen: 120 New Recipes, Perfected" ...

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 ...

Yes, the farmers market has plenty of fresh fruit and vegetables that are grown in Louisiana. But, because we rarely see the process, it’s hard to imagine the southern staple of yellow corn grits was ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...