How to Cook Grits for a Crowd: The Ultimate Guide to Creamy Stone-Ground Grits
Fall is one of the best times of year to gather around a table—or a tailgate—with a big pot of something warm and comforting. Whether you're feeding family on a Saturday morning, hosting friends for a football game, preparing breakfast for a hunting trip, or getting ready for a fall gathering, stone-ground grits are one of the easiest Southern dishes to make for a crowd.
Stone-Ground Grits vs. Polenta vs. Cornmeal: What’s the Difference?
If you've ever wondered about the difference between stone-ground grits, polenta, and cornmeal, you're not alone. They all come from ground corn, but the differences in grind, texture, and how they are used in the kitchen can make a big difference in your finished dish.
How to Make Creamy Stone-Ground Grits: The Complete Guide to Cooking Grits
There are few foods more closely tied to the South than a good bowl of grits. But if you've ever cooked stone-ground grits for the first time, you may have discovered that making truly creamy, flavorful grits takes a little more than boiling water and stirring in a bag of grits. The secret is patience.