Of course, the most common hues you'll see are yellow and white grits. The difference between the two is slight, but you'll find the sunny yellow ground is sweeter and its flavor is more pronounced.

The choice of corn type can vary depending on regional preferences and the desired characteristics of the grits being produced. Further discussion on hominy corn will follow below. Corn comes in ...

Grits and polenta are both corn-based dishes that can be sweet, savory, salty, or spicy, depending on how you season them, ...

Boiled and then baked, grit cakes are perfect at any meal. For extra decadence and elegance, the cakes are loaded with two ...

Haitian food couldn’t be attacked in its own right, so politicians lied about Haitian people eating pets. Stereotypes have ...

Both grits and polenta are made from ground corn. Grits are most often made from white dent corn, a starchier variety that results in a sweeter, smoother, more pure corn flavor. Polenta ...

I start with coarse-ground grits. I prefer local white or speckled stone-ground grits but as long as they aren’t quick cooking or instant grits, they will be great! Now that I have a rice cooker ...

This is especially true for high value specialty corn hybrids such as food-grade white corn. Corn of high quality is essential ... cracks are more susceptible to breakage, yield smaller grits during ...

Season with salt and bring to a boil. Reduce heat to medium-low and whisk in grits. Cook, stirring often, until grains soften and take on a porridge consistency, about 30 minutes. If too thick ...

Southern culture has inspired BBQ, Cajun, Creole, Lowcountry, Floribbean and soul food that's smoked, stewed, braised and ...

Stacker gathered YouGov Ratings (current as of the second quarter 2024) to rank the top 20 breakfast restaurant chains in ...