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 ...

½ cup quick grits, 2 cups vegetable broth Then, turn the heat source off but keep the pot on the burner. Add the milk and cheddar cheese and whisk to combine, using the residual heat to melt the ...

½ cup quick grits, 2 cups vegetable broth Then, turn the heat source off but keep the pot on the burner. Add the milk and ...

Guy Fieri isn't big on breakfast, but there's one Southern staple that he occasionally enjoys in the morning. "I probably eat breakfast, maybe twice a month," Fieri told Insider while promoting ...

Remove the grits from the heat and stir in 1/2 cup/40 g of the cheddar and all of the Parmesan. Add the black pepper and cayenne and season with more salt, if needed. Spread the grits in an even ...

You also can swap shredded sharp cheddar for the smoked Gouda ... in large saucepan over medium-high heat Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits ...

You also can swap shredded sharp cheddar for the smoked Gouda ... in large saucepan over medium-high heat Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits ...

you can substitute stone ground cornmeal for grits if that's what you already have in your cupboard, but it won't have the exact same flavor or texture. You also can swap shredded sharp cheddar ...