Chef Carla Hall's 3 secrets to extra creamy stone ground grits. When cooked properly, grits are velvety and perfect to enjoy for any meal. So, chef and TV host Carla Hall shares her three easy ...

Stone-ground is ground between two stones, obviously. But there are more differences. The hull and germ of the corn kernel are usually left in, so the texture is coarser and the meal usually has a ...

The quick-cooking grits available today are finely ground by machines. They’re ready in just five minutes instead of the 20 to 60 minutes (or more) stone-ground grits require.

Chef notes. I cook my grits in protein stock, depending on the toppings, or a seasoned vegetable stock. The cooking liquid from boiled root vegetables works nicely as well.