Add the half and half and water and bring to a boil. Slowly stir in the grits with a wire whisk. Reduce heat to low and continue to stir. Place a lid on the pot and cook for about 6-8 more minutes.

Famed Southern food writer Nathalie Dupree devoted an entire book to shrimp and grits with 80 variations, and its opening line reads, "Shrimp and grits, one of the South's beloved foods, leaves a ...

Nattokinase is a natural enzyme. It comes from natto, a Japanese dish made from soybeans fermented with a bacterium (Bacillus subtilis). Nattokinase can also be taken as a supplement. Nattokinase ...

GRIT orchestra gave Glasgow’s Celtic Connections a performance on Saturday night which was 10 years on from their first show at the festival in 2015, all in homage to the late Martyn Bennett. This ...

The enzyme nattokinase, which is derived from the traditional Japanese dish natto (made from fermented soybeans), has demonstrated potential health benefits, particularly in relation to ...

In Japan, there are several popular fermented foods. Natto is a famous Japanese fermented food known for its health benefits, despite being divisive in taste. Widely used in both traditional and ...

HIGASHI-OSAKA, Osaka Prefecture--Long ago, many residents of this Osaka area loathed natto, or fermented soybeans, which they derided as “rotten food.” With such an aversion now a thing of the ...

She'd turn those grits into an A+ suppertime side dish. Here's What She Does Once the leftover grits solidify in the cup, my mom will slide the wiggly cylinder onto a cutting board and slice it into ...