Grits used to be served mainly on breakfast plates in the south, but they are quickly becoming America’s favorite comfort food and a fine dining staple all over the country. An added bonus? Stone-ground grits are actually a whole grain so you can feel better about digging in! That said, there’s a lot to love about this specific recipe. The original creation is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.
This classic low-country dish is made a little lighter by using low-sodium fat-free chicken broth, fat-free milk, and reduced-fat cheddar cheese. Based on the rave reviews from our users and the 5-star rating, the flavors are sensational and the grits come out nice and creamy every time. Whether you make it for a company-worthy brunch or a family supper, this recipe definitely won’t disappoint. In the words of one of our reviewers, “I would put this recipe up against any I have ever had. It is wonderful. I have stopped ordering Shrimp and Grits in restaurants because it just never compares to what I can make at home!”
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