Few presidents have been so commonly associated with a particular food as the late Jimmy Carter was with grits. But the former president didn't like just any grits—he loved cheese grits. Creamy, ...

There are some dishes where the differences between an okay example and an exceptional one are difficult to discern. Shrimp and grits isn’t one of them, at least not in the opinion of John Ondo, the ...

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.

Chef, restaurateur and author Marcus Samuelsson is joining the TODAY Food team to share two of his favorite recipes featuring creamy, comforting grits. He shows us how to make classic shrimp and grits ...

The flavors in this blackened shrimp and grits are so perfect, each bite is a party in your mouth. This is a true Southern or Cajun dish. The blackened shrimp are seasoned just right. No seasoning ...

Drummond demonstrated how to make her Tex-Mex shrimp and grits recipe on an episode of The Pioneer Woman dedicated to “Tex-Mex, Drummond style.” “We are gonna have some Tex-Mex fun,” she promised at ...

Use up leftover grits with Tiffany Derry's recipe for cheesy, gooey grits with the texture of crunchy panko breadcrumbs and complexity of smoky, meaty tomato sauce. Harness the sweetness and ...

Grits can be enjoyed all on their own in a bowl topped with butter. Scott Suchman For The Washington Post Grits are beloved, sacred. Some even are a secret recipe. They possess the duality of pleasure ...

We're getting into the swing of spring and celebrating all the fresh flavors that come with the season. Chef, cookbook author and television personality Aliya LeeKong is stopping by the TODAY kitchen ...