1. Make the grits by adding the broth to a pot over high heat. Once the broth boils, whisk in the grits and salt. Once it simmers, lower the heat and cook 15-20 minutes or until the grits are smooth ...

All I have been craving lately is pure comfort on a plate. Nothing hits that spot like a hearty bowl of Shrimp and Grits — ...

Grits are a truly all-American food. While indelibly linked in the public imagination with Southern culture, the dish has ...

Opening a new restaurant during the pandemic is a risky business decision, but Chef Travis Gary Peters thrives on taking chances. Peters recently opened a gastropub, The Delta, at 135 S. Sixth Ave., ...

Chef Aliya LeeKong stops by TODAY to share her recipes for a spring dinner that celebrates the flavors that come with the season: Shrimp with smokey grits, a no-bake tart with fresh strawberries and a ...

Use up leftover grits with Tiffany Derry's recipe for cheesy, gooey grits with the texture of crunchy panko breadcrumbs and complexity of smoky, meaty tomato sauce. Harness the sweetness and ...

"It is a true Southern breakfast dish but has the beautiful zing of spices that Indian cuisine is famous for embodying," says the Food Network star Maneet Chauhan's grits aren't your average grits.

"I grew up eating grits, which were a household staple that my family brought with them from Mississippi to Ohio. When I moved to South Carolina, I was reintroduced to grits. Adding bacon, scallions, ...

Chef, restaurateur and author Marcus Samuelsson is joining the TODAY Food team to share two of his favorite recipes featuring creamy, comforting grits. He shows us how to make classic shrimp and grits ...

“This recipe is flavorful but does not require much time, which is always a win on busy weeknights," says the author of the 'South of Somewhere' cookbook Sabrina Weiss is the Editorial Assistant of ...