Tips, best way for making breakfast cornmeal grits, white or yellow, old fashioned, quick or instant and how to prevent lumps. Grits can be topped with butter or cheese.

Grits are a beloved staple of Black and Southern cuisines. Here's what you need to know about how to make your ideal bowl of this comforting porridge.

The grits you usually find in the supermarket are either quick grits or the instant kind. Stone-ground grits have also become popular in the South.

A Note on Instant Polenta and Grits Much of the polenta and grits on the shelves in grocery stores today are instant or quick-cooking.

Continue to cook the grits until most of the water is absorbed, stirring often, about 10 minutes. Add the remaining ingredients and stir until the cheese is melted.

Yield: 4 servings shrimp; about 2 3/4 cups grits For Cheddar grits: 1 1/4 cups chicken stock 1 1/4 cups heavy (whipping) cream 1/2 cup quick-cooking grits 1 pinch kosher salt 1 pinch ground pepper ...