Grits Bruschetta with Tomato Salsa Recipe 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.
5 of 11Photo: Hector Sanchez; Styling: Buffy Hargett Miller
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.
6 of 11Oxmoor House
Shrimp and Grits with Succotash
Shrimp and Grits with Succotash Recipe 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.
7 of 11Photo: Helen Dujardin; Styling: Mindi Shapiro-Levine
Sausage and Grits Dressing
Recipe 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.
10 of 11Photo: Alison Miksch; Styling: Caroline M. Cunningham
Pecan-Grits Pie Recipe 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.