Bring 4 cups water, 1 cup whole milk, and 1 1?4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to ...

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Brooke Conroy Bass of Chocolate & Marrow shares a simple ...

Jim Hagy from Chef's Market Catering & Restaurant prepared Smoked Gouda Grits (see recipe below) Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For ...

This video features a comforting dish of tender shrimp served over rich, smoked Gouda grits. A flavorful cooking idea that ...

1. Preheat oven to 350 F. Bring broth, butter and garlic to boil in medium Dutch oven. 2. Gradually whisk in grits and return to boil, whisking occasionally. Reduce heat, cover and simmer 8 minutes ...

Looking for a meal that will keep you warm this winter? Chef Geoff Tracy shares his delicious and unique recipe for jumbo shrimp with very gouda grits. / Source: TODAY recipes Looking for a meal that ...

Bring the water milk,, butter and salt to a boil in a small saucepan. Add the grits to the boiling water using a whisk. Cover the pot, lower the heat to a simmer and cook the grits according to the ...

Deborah Zalig, the owner of FOODelicious Catering & Consulting joined Amy on Fox 11's Living with Amy show with an easy summer recipe idea. Heat chicken stock in dutch oven bringing to light boil. Add ...

Weeknight meals are often a test of planning and simplicity. Most of us want a dish that can be whipped up in a flash, using ingredients already on hand or ones you remembered to pick up on a weekend ...

This dish represents chef Jernard Wells’ Southern roots and the flavors he associates with family. Growing up, he would always look forward to nights when they’d gather around the table to eat his ...

Pat the shrimp dry with a paper towel and season with salt and pepper. Heat canola in sauté pan (a 12" cast-iron skillet or nonstick pan is ideal) on medium high and add shrimp, sausage and onion.