24 Recipes to Make with Grits

I combined two of my favorite dishes—shrimp with cheesy grits, and fajitas—into this spicy one-dish meal. For more heat, use pepper jack cheese instead of Mexican cheese blend. —Arlene Erlbach, Morton Grove, Illinois

There’s nothing like juicy meat over steaming grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. —Erin Renouf Mylroie, Santa Clara, Utah

I first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. —Shannon Copley, Upper Arlington, Ohio

My family just about jumps out of bed when the smell of eggs, sausage and buttery pastry hits their noses. This recipe is morning magic. —Misty Michelle Leddick, Chester, South Carolina

These creamy grits topped with Italian sausage, peppers, onions and a fried egg are total comfort food and perfect for brunch or dinner. They are easy to put together and will satisfy a hungry crew. —Debbie Glasscock, Conway, Arkansas

Southern-style cheesy grits meet curry and loads of vegetables to make a satisfying casserole that blankets the house with an inviting aroma. —Lori Shamszadeh, Fairhope, Alabama

Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California

As a comfy side dish, cheese grits have great potential but sometimes need a flavor boost. For add-ins, try red pepper flakes, fresh rosemary or crushed garlic. —Paula Hughes, Birmingham, Alabama

I love grits and barbecued chicken, so I decided to combine them into a jaunty appetizer. You can also use shredded pork instead of chicken. —Jamie Jones, Madison, Georgia

A Mississippi home cook gave me her recipe for grits casserole. It baked like traditional custard. I garnish it with parsley, crumbled bacon and cheese. —Theresa Liguori, Elkridge, Maryland

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. —Val Ruble, Ava, Missouri

On chilly days, I doctor up grits and top them with shrimp for a comfy meal. If you’re not a seafood lover, use chicken, ham or both. —Jerri Gradert, Lincoln, Nebraska

You could call this the "So Good Casserole", because that's what people say when they try it. It's a southern specialty.—Marie Poppenhager, Old Town, Florida

In the South, grits are served plain with a little butter or loaded with extras, like my recipe with bacon, cheddar and green chiles. —Amanda Reed, Nashville, Tennessee

I had apples and ricotta cheese to use up, so instead of making a pie I decided to do something different. The result was these fluffy, tender waffles with just a hint of sweetness. —Teri Rasey, Cadillac, Michigan

A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina

This recipe is so appealing because you can make it the night before and then pop it into the oven an hour before you want to eat. It works well as a side with pancakes or waffles, but you can also make it the main course for brunch events. —Susan Ham, Cleveland, Tennessee

Simple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.—Victoria Hudson, Pickens, South Carolina

In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama

I was born and raised in the South. A few years ago I moved to Pennsylvania, where good southern comfort food was hard to find. So I created these creamy, smoky cajun shrimp and grits to remind me of home. —Kailey Thompson, Palm Bay, Florida

A tasty bowl of grits inspired me to develop my own with sausage, green chilies and cheeses. It just might be better than the original. —Joan Hallford, North Richland Hills, Texas

Shrimp and grits were a house favorite—if only we could agree on how to make them. I stirred up a winner for the whole family with some cheddar and Cajun seasoning. —Charlotte Price, Raleigh, North Carolina

Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia

My book club ladies often ask me to bring “those grits.” I'd tell you how to store them, but I never have any left! — Debi Mitchell, Flower Mound, Texas