You will literally smell the "corn" as you stir up these delicious grits. The creamy taste and texture are winning over grits fans (and not so grits fans) - left and right. And, what makes these grits even better? Package may vary from image.

DIRECTIONS: Bring 4 cups of water and 1 teaspoon of salt to a rapid boil. Stir in 1 cup of yellow grits. Reduce heat, cover and let cook for 20-25 minutes until creamy. Stir occasionally. Add butter, pepper and additional salt as desired. Short on time? Pour ingredients into a crock pot, cook on low overnight and wake up to creamy, hot grits. What a great way to start the day. Note: it is common for grits to stick to the sides.  Simply scrape and stir well.  No lumps in these grits, folks. Additional Stir-In  Ingredients: Bacon crumbles, cut up link sausage or crumbled sausage patties, ham, extra cheese, scrambled eggs.  Eating a hearty breakfast never tasted so good.

RECIPES:

CHICKEN MEDALIONS AND CORN GRIT CAKES An easy grits and chicken recipe. INGREDIENTS: 4 chicken breast halves without skin, boneless 4 cups water 1/2 teaspoon salt 1 cup yellow coarse cut grits, uncooked 1 teaspoon ground cumin 2 tablespoons butter . Spicy Southern Salsa 1 cup corn kernels, cooked and drained 1 cup black-eyed peas, cooked and drained 1 medium tomato, seeded and chopped 1/2 cucumber, peeled, seeded, diced 1/4 cup chopped green onions 2 tablespoons fresh lemon juice 2 tablespoons minced fresh basil 1 small jalapeno, seeded and finely minced 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon pepper PREPARATION: Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and sauté, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes. Makes 4 servings. Southern Salsa: Mix salsa ingredients together in a large bowl.

CAROLINA BRUNCH GRITS CASSEROLE INGREDIENTS: 1 cup uncooked yellow coarse cut grits 4 cups water 1 can (11-oz. size) whole kernel corn with red and green peppers, drained 1 package (9-oz. size) frozen spinach, thawed 1 envelope (1.25-oz. size) taco seasoning mix 2 tablespoons chopped onion 2 tablespoons margarine or butter 8 ounces shredded Cheddar cheese DIRECTIONS: Heat oven to 350F. Cook grits in water as directed on package. In ungreased 13x9-inch (3-quart) glass baking dish, combine cooked grits and all remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese. Bake at 350F. for 22 to 27 minutes or until edges are bubbly and cheese is melted. Serves 8. (Source: CDKitchen)