Whether you go the savory or sweet route, it's hard to beat a bowl of velvety grits-especially the stone ground kind. They have a hearty texture, which makes them more filling than other varieties.

Clearly, those detractors have never had stone-ground grits, which have way more flavor and texture than their instant or quick-cooking counterparts. Unlike more typical quick-cooking varieties ...

Since grits are made from corn, they taste like corn, plus whatever you cook them with, which can make them sweet, salty, spicy, or bland. Stone-ground grits (because they keep the whole grain ...

Grits provide a variety of nutrients and are especially high in iron and B vitamins. Stone-ground varieties are more nutritious, as they don’t have the pericarp and germ removed. Hominy grits ...

First, always start with the best primary ingredients: the freshest wild-caught shrimp and the highest quality stone-ground grits. Second, don’t bury the flavors of these great primary ...

StarNews readers cast more than 46,000 votes in our poll to find the best shrimp and grits at Wilmington-area restaurants.

The more fibrous your grits, the healthier they are if you have diabetes. Since the outer shell is a major source of fiber in the corn kernel, stone-ground grits tend to contain more fiber than ...

Every few months, the grits-eating segment of the internet gets up in arms about whether sugar belongs in the dish. Or, perhaps more accurately, it’s the no-sugar camp that is adamant about ...