Grits Recipes & Menu Ideas (2024)

Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.

A bowl of velvety grits and saucy shrimp with Carla Hall’s herbaceous potlikker at the base of it all.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

Don't pretend like you haven't asked this before.

File under: Breakfast for Dinner.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.

Obviously, this is very good and we want to eat it all the time

Like cheesy grits. Really, really, really, really cheesy grits. This recipe, which puts a southern twist (that’s the grits, y’all) on very French aligot (mashed potatoes blended with melted cheese), is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

These quick and easy recipes are guaranteed to keep you warm this winter.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

Yes, we think it’s a great idea to eat giant chicken nuggets for breakfast. But this delicious, indulgent dish works for dinner (and lunch, too). If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

If we had our way, we'd eat corn every at every meal. Oh, wait a second: With these 22 sweet and savory recipes with cornmeal, polenta, masa, and corn grits, we can—and will.

Don't you dare think about throwing away those crusty ends—these ideas will have you using up every last bit of the loaf.

Grits are easy to make...but finicky at the same time. The trick? Low and slow. Low and slow. Low and slow.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”

This rich, soufflé-like dressing derives its texture from stone-ground grits.