Good Old Grits Cookbook

by Bill Neal, David Perry

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 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 Cheese Grits and Fried Grits and of course Red-Eye Gravy. Grits on the Corn-Grits Fritters and Jalapeno Grits Casserole. Grits in the Louisiana Meatballs and Grits, Eggplant Creole, and Grits, Shrimp, and Artichoke Casserole. Grits 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 "Life is good where grits are swallered." A Selection of the Book-of-the-Month Club's HomeStyle Books. 36,000 copies in print.

Genres: Cookbooks, Cooking

112 pages, Paperback

First published January 5, 1991

Reviews

[Kelly · Rating 5 out of 5]

The opening essay is funny, fact-filled, and probably the best writing we're ever going to get about grits. The recipes are comprehensive, although perhaps too comprehensive (I can't imagine a need for grits pizza or butterscotch grits). Some definite keepers among the recipes, especially the baked jalapeno grits casserole. Can't beat a bowl of grits with just butter and salt, though, and now I'm craving one.