Top Rated Grits Recipes

Spicy Shrimp & Cheese Grits
As an impressionable Mississippi lass who wanted to absorb (literally and figuratively) everything I could about cooking, one of the kitchens in which I was most in awe was that of Sissy Eidt, mother of my friend Margaret. Sissy was constantly making casseroles, not only for her family, but also for others in need of edible TLC. And man, could she cook. This dish is a particular favorite. It’s adapted from Ladies’ Legacies in Natchez, a cookbook she co-wrote with her cousin Mary Eidt. This includes shrimp and crumbled bacon, which takes it over the top and on into heaven. From Southern Casseroles, by Denise Gee. 
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Grits with Greens
The combination of grits, broccoli rabe, white beans, and a fried egg come together to make a dish which is far tastier than the sum of its parts.This recipe is courtesy of Happyolks.
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4.666665

Grilled Grits
“Grilled Grits are a tasty example of an Americana fusion food. Taking a traditional southern breakfast side dish and turning it into a grilled compliment for a mid-western barbecue and wine dinner proved easy and delicious.” – Dan Zehr of Platter Talk food blog.Find his original recipe here! 
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4.5

Truffled Grits
Inspired by Escaoutoun, a traditional Gascon dish made with cornmeal and cream, this comforting recipe is an Easter favorite. For more delicious Easter Dinner Ideas, click here! From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
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Shrimp and Quinoa Grits
Shrimp cooked in bacon grease and bobbing across a lake of grits is about as Southern as y’all can get. These puddles of hominy are almost a kissing cousin of semolina and cornmeal and are the true definition of rib-sticking sustenance. Yet, if it’s treated with a little extra love and attention, you can get a similar squelching appeal (but lighter effect) from gussied-up quinoa. Gloss it with a little cream cheese for ooze and add in some lemon zest for lift. Cooking the quinoa in chicken stock will also help boost the flavors — though if you’re after an extra kick, try roasting the shells of your shrimp for 15 minutes in a moderate oven and infusing them in the warm chicken stock for 20 minutes. This may be a classic breakfast during a Southern summer when shrimp are in season, but I find it’s also a heartwarming dinner in winter — and a great way to revive any crustaceans you’ve stashed in the freezer.— Tori Haschka, Cut the Carbs!
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rabbit
“Rabbit is the ‘chicken of the field’ and one of my favorite white meats to prepare. They are one of the healthiest game meats around.” – Chef Nick Melvin of Venkman’s in Atlanta
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Cheesy Grits
This recipe takes a while, but the result is worth the wait — it makes the creamiest, cheesiest Southern grits around.This recipe is courtesy of toasterhead1 via Food.com.
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 Poppers with Grits and Bacon
Kick brunch up a notch with these poppable party foods. You’ll love the crunch of the breaded exterior and rejoice at the creamy, bacon-filled centers. These are great to pass around to get your guests excited for the brunch ahead. 
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Elizabeth Karmel is the executive chef of New York City and Washington, DC’s Hill Country Barbecue Market, Hill Country Chicken and the soon-to-be opened Hill Country Barbecue Market Brooklyn 9. A master of the grill, Karmel also knows how to expertly craft soulful dishes using humble Thanksgiving leftovers. She recommends using leftover ingredients to create a delicious breakfast for guests the next morning. 
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Shrimp and Grits Dip
Easy, cheesy, and loaded with shrimp — who doesn’t want to dig into that bowl of dip? This quick and easy recipe from Every Day with Rachel Ray is a guaranteed crowd-pleaser and comes together with just a handful of ingredients in about 15 minutes.Click here for more of our best dip recipe.
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Slow-Cooking Stone-Ground Grits
Stone-ground grits are ground in a stone mill and are much larger than quick- cooking grits. They also have an abundance of flavor compared to the faster-cooking versions. Most Southerners will put them on the stove and cook them for hours, sometimes even all day, while popping in and out of the kitchen to stir. Cooking them in the slow cooker requires no stirring at all. Let them cook all night and wake up to rich, creamy grits. 
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2.666665

Mexican Shrimp and Grits
This Mexican-inspired twist on a traditional Southern comfort dish is perfect for brunch, lunch, or dinner. Pleasantly chewy hominy stands in for the usual grits, and Mexican chorizo and poblano pepper lends a bit of heat and smokiness to the broth for this dish.
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