Food Articles

Serious Eats

The Food Lab Rapido: Cheesy Grits with Spring Vegetables

May 2, 2013

[Photographs: J. Kenji Lopez-Alt]

Last year my good friend BraveTart sent me a bag of grits from Weisenberger Mill, just down the road from her place in Lexington, Kentucky. Growing up in New York and Boston, grits were never exactly a thing in my household. I don't think my mom even made polenta, let alone true Southern-style grits. My only exposure to them was at family reunions where my more southern-inflected cousins and aunts would cook

Read entire article on Serious Eats
« Previous Article Next Article »

More From Food Articles

  • Chicagoland: Mrs. T's Memorable Mushroom Pizza in Downers Grove
  • Apple Butter Pie with Oatmeal Pecan Crust
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury