Grits

Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.

Karen Schineller of Ridgewood, New Jersey, writes: "Every year, I visit my cousins in Dallas, and every year, we try a different restaurant. This time, we went to George. The short ribs came with the most unusual grits. I'd like to make them, but don't know where to start." This rich casserole would pair well with fried eggs at brunch. For a more savory version, simply omit the sautéed apples.

The chef uses Georgia quail in this dish; chicken works well and is easier to buy.

See how to <epi:recipelink id="">devein shrimp</epi:recipelink>.

Grits (made from dried hulled hominy) are at the heart of many a southern breakfast. Texture is the hallmark of good grits — they should be slightly loose but not too runny on the plate. Active time: 15 min Start to finish: 1 1/4 hr

Natalie Zschiesch of Woodstock, Georgia, writes: "When I was a student at the University of Georgia in Athens, I frequently walked across the street to The Last Resort, a restaurant located in the heart of downtown. I'd treat myself to the delicious salmon, served atop creamy grits and surrounded by a rich caper-cream sauce. If only I had the recipe, I wouldn't have to make the trip back to Athens every time the craving sets in."

Can be prepared in 45 minutes or less.

"During a recent business trip to Birmingham, Alabama, I had dinner at the Hot and Hot Fish Club," writes Shelia Murray of Paradise, California. "Every bite of chef Chris Hasting's shrimp and grits was packed with flavor. I'd love to prepare this stand-out dish at home."

"On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla, New York. "Their spicy shrimp and sausage with grits was my favorite meal of the entire trip." The creamy grits and spicy sauce create a nice contrast. Adjust the amount of hot pepper sauce to make the dish as hot as you like.

We tested this recipe with both stone-ground and regular "old-fashioned" grits; we liked the stone-ground best here because of its pronounced corn flavor and appealing texture. If you already have the "old-fashioned" type on hand, it's a fine substitute. Simply follow our procedure and disregard the cooking instructions on the package.

A quick and easy side dish that goes well with roast chicken, turkey or pork chops.

"At the Charleston Grill in Charleston, South Carolina, we were overwhelmed by how delicious the grits were," write Neil and Judy Kleinman of Pasadena, California. "This spectacular side dish was made with goat cheese and sun-dried tomatoes, and was served in a small skillet."

"On a recent visit to Charleston, South Carolina, I was greatly taken with the grits served at the restaurant Slightly North of Broad, on East Bay Street," says Charles C. Gordon of Ontario, Canada. "Is it possible to get the recipe?"