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