Good Old Grits Cookbook. This item is unavailable.Good Old Grits Cookbook

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.

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."