Recipes with grits

This rib-sticking dish was given to me by a Southern relation.

Chunky beef posole chili built on tender chunks of browned beef shoulder with jalapeno, cumin, and tomatoes, thickened with grits for a corn-rich body. Topped with cilantro, scallions, sour cream, and tortilla.

Classic Southern hominy grits cooked slow and creamy with just salt and water. Serve with butter and gravy for breakfast, or chill, slice, and pan-fry the leftovers until golden.

Cheap and easy three-bean and hominy stew with pinto beans, chickpeas, kidney beans, hominy, and taco seasoning. The dump-and-heat vegetarian pantry stew for hungry crowds on a tight budget.

Tom's jerky stew: a Native-American style stew of beef or buffalo jerky simmered with hominy, onion, and potatoes. The frontier survival meal that turns dried meat into deeply savory comfort food.

Classic Southern grits cook low and slow with constant stirring until they reach creamy, spoonable consistency that's neither runny nor stiff.

Cheesy garlic grits casserole baked into a savory souffle-like side dish with butter, eggs, and a melty cheddar top. Southern brunch and holiday-table favorite.

Southern turnip green soup with cubed turnip roots, wilted and pureed greens, half-and-half, and a spoonful of cooked grits for body. Florida-style cream soup rooted in soul food.

Cheese grits casserole bakes garlic grits with cheddar, eggs, butter, and Parmesan into a rich Southern side dish, topped with jalapenos and paprika for the spicy upgrade. Brunch staple.

Parmesan cheddar grits pudding baked with spinach, green onions, cream, and eggs until golden on top. A rich Southern casserole that's part grits, part savory custard.

Italian-style grits casserole layered with hot sausage, ground beef, pizza sauce, green peppers, onion, and melted cheddar. A Southern-Italian comfort food mashup.

Grits fiesta pie with a cheesy grits crust filled with taco-seasoned ground beef, Monterey Jack, tomatoes, olives, and green pepper baked in a custard.

Quiche-grits combines a classic egg and Swiss cheese quiche with hot grits in a pie shell, loaded with ham or tuna, onion, and a kick of cayenne. Southern meets French.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Baked chili cheese grits casserole with cheddar, jalapenos, eggs, and cream of chicken soup. A Southern side dish with a spicy kick and a golden, crispy top.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Southern crustless quiche with grits, chopped ham, cheddar cheese, eggs, dry mustard, and a dash of hot sauce. Thick cooked grits replace the pastry crust.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Tex-Mex biscuits work grits and shredded Monterey Jack into a sour cream biscuit dough for a hearty Southern-Mex hybrid. Twelve cheesy, slightly nubbly biscuits in 30 minutes.

Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.

Cheesy baked grits with Swiss, cheddar and Parmesan cheese.

Sweet baked Southern praline grits with brown sugar, pecans, cinnamon, and butter. A custard-like grits casserole that turns humble breakfast grits into a warm, spiced dessert.

Cheesy grits Florentine with creamy spinach, sharp cheddar, sour cream, and crumbled bacon. A Southern-meets-Italian side dish with nutmeg-warmed greens folded through quick grits.

Creamy cheese grits spiked with serrano chiles, red bell pepper, and scallions. A Tex-Mex twist on a Southern classic that's on the table in 30 minutes.

The surprise is grits! Cooked creamy grits stand in for the traditional custard base, blended with flaked coconut and sour cream, then chilled in a chocolate graham crust. A Southern twist on coconut cream pie you won't see coming.

Southern grits casserole with garlic cheese and whipped egg whites folded in for a light, souffle-like texture. Only six ingredients for a savory, puffy side dish.

Rio Grande grits casserole layers creamy garlic grits with kielbasa, black beans, salsa, and melted cheddar. Tex-Mex meets Southern soul food in one bubbling baking dish.

Southern hush puppies made with grits and buttermilk instead of cornmeal. Deep-fried golden in 3 minutes with a gritty, crunchy texture you can't get any other way.

Potato, egg, and hominy breakfast skillet: hash browns, Rotel tomatoes, hominy, and scrambled egg substitute, seasoned with chili powder and cumin. One-pan Tex-Mex breakfast.

Baked cheese grits with sharp cheddar, eggs, and butter, cooked on the stovetop then finished in the oven for golden, soufflé-like puffiness. A Southern brunch classic done right.

Santa Fe Grande layers taco-seasoned grits, set firm and cut into triangles, with melted Monterey Jack and green chilies. A make-ahead Southwestern grits bake topped with cilantro, salsa, and sour cream.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Mexican pork-garlic stew with hominy: slow-simmered pork shoulder and smoky chorizo built on 14 cloves of garlic, cumin, coriander, and fennel. A pozole-inspired bowl finished with lime, cilantro, and scallions.

Creamy baked cheese grits loaded with sauteed jalapenos, poblanos, and red bell pepper. A spicy, cheesy Southern casserole that feeds a crowd.

Jalapeno cheese grits casserole baked with sharp cheddar, pepper jack, eggs, and fresh jalapenos. Creamy, spicy Southern comfort food from the oven.