Grits are a beloved staple of Black and Southern cuisines. Here's what you need to know about how to make your ideal bowl of this comforting porridge.

Instead of cooking grits in only water, use a combination of water and either chicken broth or milk for added flavor. The broth adds a savory note, while the milk enhances the creaminess.

Have you struggled with cooking grits that didn't come out as smooth as you'd like? Well, if this is the case, chef Eric Cook has some great tips for you.

Tips, best way for making breakfast cornmeal grits, white or yellow, old fashioned, quick or instant and how to prevent lumps. Grits can be topped with butter or cheese.

For unparalleled flavor, look to the slower cooking, especially delicious sibling of instant and quick-cooking grits.

½ cup grits ¼ cup finely diced cured country ham 1¾ cups flour 3½ tsps baking powder ½ tsp salt 3 tbsps lard, chilled ½ cup milk or as needed Method: Preheat oven to 400°F. Cook grits ...

Top with ¼ of the grits. If the grits have firmed up too much, add a couple tablespoons of water or milk and stir to loosen them. Top the grits with the fresh tomato salsa, then with 3 scallops.