Go beyond the breakfast plate and use grits for appetizers, main dishes and even desserts.
Shrimp 'n' Grits PieShrimp 'n' grits have never tasted so good.
McEwen & Sons Grits with Poached Eggs and Country HamThis 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.
Grits Bruschetta with Tomato SalsaInstead 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.
Cheese Grits Soufflé with Mushroom Gravy
Warm, sherry-laced mushroom gravy gives this simple grits soufflé an extra layer of depth. Gruyère cheese melts perfectly into the hot grits and adds subtle nutty flavor.
Shrimp and Grits with SuccotashThe 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.
Shrimp with Goat Cheese GritsThis creamy grits and shrimp bowl just might be the perfect homestyle dish.
Grits Cakes with Poached Eggs and Country GravyThese cakes work well beneath a poached egg or slices of ham and bacon.
Sausage and Grits DressingReplace 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.
Waffled Bacon & Cheddar GritsThe waffle iron is for more than just waffles! Try grits like you've never tried them before and sprinkle with bits of bacon.
Pecan-Grits PieYou 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.