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.
NEW YORK (CBSNewYork) - Amanda Cohen of Dirt Candy in the East Village stopped by the WLNY studios to cook up a grits with corn and greens topped with a tempura poached egg. Most people cook grits by ...
As a girl who grew up in the Midwest, the closest thing to grits I knew was Cream of Wheat, a breakfast porridge. It’s finer than grits since it’s made of ground wheat instead of ground corn. Cream of ...
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