WINDOW ROCK — As Char Kruger slowly adds cornmeal to the blue-corn mush on the stove, stirring it clockwise, people begin asking questions. Should they roast cornmeal before making the blue-corn ...

It’s obvious that whoever created this recipe understands that great shrimp and grits isn’t just about throwing some seafood on top of some corn mush – it’s about creating a dish where ... served ...

CHICAGO — Ready-to-eat overnight oats startup Mush, Chicago, is expanding its product line with the addition of Protein Overnight Oats. The new product offers 15 grams of protein per serving ...

Grits are made of hominy -- small, ground chips of dried corn and considered a classic southern food. The texture resembles a loose polenta; both regular and instant-type grits are available, and ...

Not to be confused with Italian polenta, grits are such a staple in the lower half of the U.S. that we’ve deemed them one of the Southern recipes every home cook should know by heart. Grits also make ...

Set aside half of onion mixture in a small bowl. Add reserved corn to pan and cook for an additional 2 minutes. Set aside. 4. In a bowl, mix cornmeal and grits well. In a medium saucepan, combine 3 ...

Buy Bellegarde Bakery’s stone-ground grits online at bellegardebakery.com. New Orleans–based chef Isaac Toups loves Bellegarde grits for their creamy texture and buttered popcorn flavor.

Country sausage offers a peppery counterpoint, with a texture that suggests it’s made in-house or sourced from a local producer who takes pride in their product. Then there are the biscuits – ...

For many, cornbread dressing is the soul of Thanksgiving dinner. Rich with savory cornbread and made fragrant with onions and herbs, this side dish is an all-time holiday favorite. Josh Miller is a ...