Dear SOS: We ate at Bar/Kitchen on Flower Street in L.A. after a theater matinee. Plenty of great dishes, but the shrimp and grits was amazing — shrimp laid on top of grits that must have been ...

Adapted from Bar/Kitchen in Los Angeles. While this recipe calls for stone-ground grits, regular grits may be substituted, though they will not require as much cooking time or liquid; instant grits ...

In a medium sized pot bring the water to a boil. Reduce heat to low and slowly whisk in the grits. Cook on low until grits are tender. Add butter and cheese. Pour into a sheet tray and chill. Once set ...

With old fashioned antebellum grits, soaking overnight is recommended. With most others follow the cooking instructions. I like to bring 4 cups of the water to a boil with salt and add the grits ...

Earl Horlyk Oct 16, 2014 Oct 16, 2014 Updated Oct 16, 2014 Using nothing more than propane burner and and a portable hotplate set up behind the bar at 20th Street Tap, Dusty McDougle is making up some ...

A recent breakfast at Lockside Bar & Grill in Great Bridge included a large bowl of Shrimp & Grits. Tender grits were topped with succulent shrimp, fragrant andouille sausage and green pepper strips ...