Craving some extra creamy grits this week, such as our classic creamy grits recipe or our old-fashioned shrimp and grits recipe? And have you struggled with cooking grits that didn't come out as smooth as you'd like? Well, if this is the case, an expert we spoke with, Eric Cook, has some great tips for you. Cook knows what he's talking about as he's the executive chef and owner of New Orleans restaurants Gris-Gris and Saint John. First, he wants you to treat cooking grits as an art. He states, "Cooking grits, at least in the South, is a very serious conversation, and there's one thing all southerners should know ... there is NO such thing as instant grits, so don't let the grocery stores fool you!"
The sold-out Gulf Shores festival brought together 40,000 fans for a weekend of music, emotion, and economic impact—with a lineup spanning country, hip-hop, and alternative rock.
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