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.
- Baked Grits with Country Ham and Mushroom Topping
- Grits and Greens
- Cheese Grits Soufflé
- Zesty Orange Grits
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 www.PickTnProducts.org or contact Algood at 615-837-5160 or