BATON ROUGE, La. (WAFB) - Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. Shucked, clean kernels of dent corn are ...

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 ...

All I have been craving lately is pure comfort on a plate. Nothing hits that spot like a hearty bowl of Shrimp and Grits — rich, warm, and utterly satisfying. Creamy soft grits with a medley of soft ...

Method for Creamy Blue Corn Grits: In a 1-gallon, heavy-bottomed pot, bring water to a simmer over medium-high heat. Add salt, pepper, and granulated garlic. Add grits and stir constantly over ...

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 ...

This recipe is perfect for Al because he is a man who truly loves barbecue. To celebrate his big day, I knew I had to make him something that's not yet in his cookbook, so I decided on this beautiful, ...

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 ...

Excuse me for a minute while I suck up to my boss. Not long ago, my editor mentioned in passing that her favorite thing to eat is shrimp and grits. Suddenly, and for reasons as mysterious as they are ...

Grits are a simple Southern staple, but they still require a little bit of finesse and know-how. We polled the experts for ...

It’s easy to think of grits as a blank canvas for your taste buds to get creative. Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ground kind.