Chef Jimmy Gentry’s signature “Corn Mash” is the only dish from Tennessee to make The New York Times' list of the 26 best ...

To make good grits, you need coarse little pieces of corn that won't completely turn to goo when you cook them. Read more: 14 ...

Start by heating the water or vegetable broth in a medium-sized pot until it boils. Slowly whisk in the grits and salt to ...

The recipe as I understand it was a simple mix of corn grits, maybe some butter ... but it is the easiest as well. I start with coarse-ground grits. I prefer local white or speckled stone-ground ...