Sunday, April 11

True Grits

Pinterest LinkedIn Tumblr +

Pull a chair up to the weekend Southern breakfast table, and you are very likely to have a bowl of piping-hot grits passed to you. And as much as it is at home during that time frame, the dish is just as welcome 12 hours later at dinner. Although technically grits can come from oats or rice, the most common come from corn that is ground either coarse, medium or fine. Any of those works equally well in these recipes, and you’ve got a soothing, versatile side or main dish done with ease.

April Recipes

Pick Tennessee Products is a promotion of the Tennessee Department of Agriculture developed to help consumers recognize and choose foods grown or processed in Tennessee. As Pick Tennessee Products spokesperson, Tammy Algood develops recipes featuring Tennessee food products. To learn more about Tennessee food products and to find more recipes, go to the Tennessee Department of Agriculture Market Development website at or contact Algood at 615-837-5160 or


About Author

Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

Leave A Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.