5 Glorious Grits Dishes

Go beyond the breakfast plate and use grits for appetizers, main dishes and even desserts.

  • McEwen & Sons Grits with Poached Eggs and Country Ham
    Photo: Oxmoor House

    McEwen & Sons Grits with Poached Eggs and Country Ham

    This signature dish from Chef Frank Stitt, Highlands Bar and Grill, is a mainstay on the restaurant's menu and ideal for an upscale Southern-style brunch. Click here to order a copy of the book Glorious Grits, Oxmoor House, 2009.

    Recipe: McEwen & Sons Grits with Poached Eggs and Country Ham

  • Grits Bruschetta with Tomato Salsa
    Photo: Oxmoor House

    Grits Bruschetta with Tomato Salsa

    Instead of toasted French bread, this brushetta recipe showcases toasted rounds of cooked grits. They're ideal as a base for a tomato salsa, and even easier to bite into than toasted bread.

    Recipe: Grits Bruschetta with Tomato Salsa

  • Shrimp and Grits with Succotash
    Photo: Oxmoor House

    Shrimp and Grits with Succotash

    The classic Low Country dish is made even better by Chef John Norman of the Cuvee Beach Bistro & Wine Bar. His main-dish recipe features a vegetable mixture of lima beans, corn and tomatoes that's added to the spicy shrimp mixture and served over buttered grits.

    Recipe: Shrimp and Grits with Succotash

  • Sausage and Grits Dressing
    Photo: Oxmoor House

    Sausage and Grits Dressing

    Replace the cornbread that's traditionally used for holiday dressing with grits croutons. Everyone that's made this recipe loves it and says that you need to make an extra batch of the grits croutons because they are so great for snacking.

    Recipe: Sausage and Grits Dressing

  • Pecan-Grits Pie
    Photo: Oxmoor House

    Pecan-Grits Pie

    You can get much more Southern than grits and pecans, so why not combine them in a decadent dessert? The grits actually add texture to the sugary pecan filling and are also used in the cornmeal crust.

    Recipe: Pecan-Grits Pie

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