Think risotto or polenta, but funkier. Think texture, and the wholesome goodness and flavor of stone-ground corn. And think Cheese Grits Souffle, Blueberry Grits Muffins, Grits Pizza, and the quintessential dish that's been published in The New York Times: Shrimp and Grits. Bill Neal and David Perry love grits, and in this Passionate cookbook they export grits out of the Southern kitchen-and attempt to demystify the food that's fed a region since the Indians offered John Smith and his Virginia colony steaming bowls of "ustatahamen."
Beginning with Basic Boiled Grits, here are 60 delicious, easy-to-prepare recipes starring the Southern specialty available in supermarkets nationwide. Grits for breakfast: Cheese Grits and Fried Grits and of course Red-Eye Gravy. Grits on the side: Corn-Grits Fritters and Jalapeno Grits Casserole. Grits in the main: Louisiana Meatballs and Grits, Eggplant Creole, and Grits, Shrimp, and Artichoke Casserole. Grits breads: Green Corn Spoonbread and Blueberry Grits Coffee Cake.
With grits sources, the history of grits, and a nutritional profile, Good Old Grits will enlighten any needs-to-be-convinced Northerner, and have us all agree with Roy Blount Jr.: "Life is good where grits are swallered." A Selection of the Book-of-the-Month Club's HomeStyle Books. 36,000 copies in print.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
THE GENIUS OF GRITS
The Basics
Cheese Grits
Sausage Fried Grits
Baked Hominy
On the Side
Spinach and Parmesan Souffle
Jalapeno Grits Casserole
Corn-Grits Fritters
In the Main
Louisiana Meatballs
Shrimp and Grits
Eggplant Creole
Pork Chops and Hominy
The Breads
Blueberry Corn Pancakes
Black Pepper Cornbread
Beth Tartan's Hominy Bread
Fragrant Focaccia
PLUS: Biscuits and Red-Eye Gravy, Pot O'Greens and Prizewinning Desserts. Reverence and Poetry, History, Lore, and Passionate Testimonials. "Just put a little South in your mouth."
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