Now genuine grits are widely available. The mystery is why chefs aren’t incorporating them into dishes more often. Perhaps they are still too closely associated with breakfast. But try them some ...

As for the sweet-loving crowd, sugar (or brown sugar for more depth) and butter is the simple, foolproof duo frequently used in traditional breakfast grits. A sprinkle over top will do ...

The dish was most often referred to as Breakfast Shrimp and Grits or Shrimps and Hominy. The earliest recipe that I could find is from the 1930 edition of “Two Hundred Years of Charleston ...

Instead of whipping up a hearty breakfast of savory grits, give this Southern staple a turn in the oven for an easier dish ...

The last of the five Grits & Eggs locations recently opened in Atlanta’s Summerhill. Co-owner Michael Glover (above) said he wants to make sure diners know the difference between breakfast and brunch.