Grits — that wonderfully Southern food offering that sets us Southerners apart from the rest of the country — keeps the rest of the world beyond our Southern borders asking the same question: What is ...

It’s a mystery to Southerners as to why Northerners often call grits Cream of Wheat. To its devout fans, grits could be endearingly known as the ice cream of the South but it definitely is no Cream of ...

Grits vs. polenta: What’s the difference? During his Sept. 2 appearance at the New York State Fair, TV chef and restaurateur Bobby Flay threw out this observation on the two cornmeal-based dishes: ...

Cream of Wheat is a popular brand of breakfast porridge. It’s made from farina, a type of hot cereal derived from wheat that has been milled to form a fine consistency. With its smooth, thick texture ...

I feel like my gourmet Cream of Wheat hook-up should force the producers from FX’s “The Bear” to cast me in season 3 as L-Boy’s cousin, a rough-around-the-edges, self-taught culinary genius with the ...

Paula Deen likes to use grits that "aren't fancy" -- for instance, not stone-ground -- to make this simple and creamy version. See her tips for better grits (below right). Adapted from "Paula Deen ...

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.

Those who grew up in the South know there’s nothing quite like a bowl of creamy grits — so versatile that you can eat it at any meal, on its own or with something else, savory or sweet. But where can ...