Grits are a popular breakfast component in the southern United States and can be made quite simply with butter, salt, and black pepper. Like most dishes, there are many chef-worthy ingredients to ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. CORN GRITS WITH COLLARD GREENS AND ANDOUILLE Yield: 4 servings 1 cup corn grits (see note) Salt If using stone-ground grits such ...

It’s easy to think of grits as a blank canvas for your taste buds to get creative. Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ground kind.

1 large bunch (about 1 1/2 pounds) collard greens 1 large onion, chopped 1 large red bell pepper, seeded and diced 3/4 pound fully cooked andouille sausage, divided (see note) If using stone-ground ...