Grits pie has the texture and flavor of a chess or buttermilk but with a nice texture from the classic Southern ingredient.

Suzanne Vizethann, owner and executive chef of Buckhead's Buttermilk Kitchen, shares recipes from her restaurants and her home kitchen in her second cookbook, "Brunch Season." ...

As Shasteen mentioned in an email, “You can generally substitute polenta, grits, and cornmeal, keeping in mind the differences in texture.” You may also need to adjust cooking time and liquid ...

If it is too bland, add your favorite Cajun or Creole seasoning mix 1/4 teaspoon at a time, cooking for 1 minute after each addition. Keep adding, if more seasoning is needed. 5. Serve over grits ...