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. Perhaps it could ...

Pour the grits into a buttered 8-inch-by-8-inch baking dish and refrigerate to harden. Cut the grits into 4 triangles, or any other shape you wish. When ready to serve, heat through in an oven or a ...

Jack Richard Sobel, chef and proprietor of Agave Restaurant, was so enthusiastic about sharing this recipe that he sent us an illustrated version with pictures of the recipe at every stage so we could ...

Grits are a quintessential Southern dish. Native Americans introduced the cracked corn porridge to colonists in Virginia, and it's been a staple in Southern cuisine since. "Folks in the South start ...

Most Southerners know that grits aren't just for breakfast anymore. But Glorious Grits, a new book by Susan McEwen McIntosh, may still give people a few new ideas. McIntosh is a dietitian and former ...