There are some dishes where the differences between an okay example and an exceptional one are difficult to discern. Shrimp and grits isn’t one of them, at least not in the opinion of John Ondo, the ...

Grits are rarely eaten completely on their own; they’re meant to be a base for other flavors, whether that’s butter and ...

Syracuse, N.Y. — In this week's "What's on the Menu?" segment on Weekend Today in Central York, viewers learn how to make Shrimp and Grits! Watch the clip above for step-by-step instructions. For more ...

Craving some extra creamy grits this week, such as our classic creamy grits recipe or our old-fashioned shrimp and grits recipe? And have you struggled with cooking grits that didn't come out as ...

The recipe from South Carolina Gullah Geechee chef Benjamin “BJ” Dennis builds layers of flavor.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Michael Chapman who is affectionately known ...

These chain restaurants serve shrimp and grits diners love, from cheesy grits to bold Creole-style shrimp.

Grits are an ingredient that I learned to make very early on in my career. Growing up in the Midwest, the most familiar thing to grits was the instant polenta that came out of a box my mom would often ...

Chef, restaurateur and author Marcus Samuelsson is joining the TODAY Food team to share two of his favorite recipes featuring creamy, comforting grits. He shows us how to make classic shrimp and grits ...

In a medium pot, melt 2 tablespoons of butter over medium heat. Add the scallions and sauté for about 2 minutes. Add the half and half and water and bring to a boil. Slowly stir in the grits with a ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...