Grits

This Low Country favorite is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham. This is part of BA's Best, a collection of our essential recipes.

The taste was a marvel. The ham and cheese pack a savory punch; the fig jam (you should use a lot of it) underscores and offsets their saltiness, and the tender, rich biscuit enfolds them all.

Broken rice is an ingredient in many popular dishes around the world. You can make your own rice grits, or broken rice, in a blender or food processor.

Saucy greens slurp up well when mixed into grainy grits in this individually portioned breakfast soufflé.

File under: Breakfast for dinner.

Winter’s answer to the grain bowl, this feels super hearty and satisfying.

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

This is an ode to Spain, a culture totally infatuated with the glories of asparagus. Here the green spears are paired with a classic Basque tomato-pepper relish called pipérade, simple poached eggs, and grits. One of these things has no place in Spain, but you can take the boy out of Georgia but you...well, you know.