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 ...

They have no soul. They are zombie grits.” Whole grain grits have more flavor and nutrition and are typically stone ground (and labeled as such), but the flip side is that they are highly ...

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 ...

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 ...

I wanted them so good that it would be an insult to call them grits. I began with stone-ground grits, which are to grits what whole-grain flour is to all-purpose flour. It includes the outer part ...