Stone-ground grits (because they keep the whole grain intact) may be more flavorful than more processed varieties. Grits vs. polenta Polenta, popular in Italian cooking, is made from a different ...

Carrie Dennett answers two questions based on recent columns on adapting to higher food prices and picky eating, plus a ...

Have you got Grit? It’s a type of grain you may not find anywhere in Singapore, except at this new place. Hui Wong gets the ...

By Vallery Lomas Grits are a beloved staple in many Southerners’ diets, a quintessential grain rivaled only by rice. But some say that they don’t have any defining taste, or that their texture ...

Beyond color, grits are classified according to grind size and cook time (old fashioned, quick and instant) and whether they are whole grain. The difference between old fashioned and quick grits ...