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101 Things to Do with Grits
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101 Things to Do with Grits

by Harriss Cottingham
 

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Grits—they've been called the "first truly American food." Just what are they? Simply put, grits are stone-ground corn, and they're gaining popularity nationwide in America's most influential kitchens. Any Southern cook worth his salt knows it's what you add to grits that make them remarkable! Here are 101 delicious and inventive recipes for using grits at

Overview

Grits—they've been called the "first truly American food." Just what are they? Simply put, grits are stone-ground corn, and they're gaining popularity nationwide in America's most influential kitchens. Any Southern cook worth his salt knows it's what you add to grits that make them remarkable! Here are 101 delicious and inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be.

Product Details

ISBN-13:
9780941711890
Publisher:
Smith, Gibbs Publisher
Publication date:
08/01/2006
Pages:
128
Sales rank:
406,852
Product dimensions:
5.25(w) x 7.25(h) x 0.37(d)
Age Range:
16 Years

Related Subjects

Read an Excerpt

Southern Chocolate Grit Truffles

1 batch Chocolate Grits

parchment paper

water

2 pounds high-quality baker's milk chocolate

Prepare grits according to recipe on page x or use instant grits and follow the package directions. (Stone ground grits offer a courser texture, instant grits offer a smoother texture.) Chill for 2-4 hours or until set firm. Roll grits into 1/2-inch balls. Place onto 2 parchment-lined sheet pans and refrigerate.

In a pot, heat 1/4 inch water to boil. Chop chocolate into small pieces and place 1 pound chocolate into glass bowl. Place glass bowl over boiling water to create a double boiler. Melt chocolate until smooth. Remove one sheet pan of truffles from refrigerator. Submerge each truffle one at a time in melted chocolate, removing with fork and placing back on parchment. Repeat until all truffles are coated. Melt remaining chocolate as needed with double boiler method. Makes 75 individual truffles.

Pan Fried Lobster Tails

1 batch Lemon Grits

1/2 stick of butter

2 large lobster tails

1 cup House Autry Seafood breader

5 steams fresh lemon thyme, chopped

Prepare grits according to recipe on page x. Remove lobster meat from shell and lightly bread. In a frying pan, melt butter on high heat, add lobster and fry until golden brown. Serve over grits. Spoon drippings over lobster. Garnish with fresh thyme.

Meet the Author

A true southerner living in Greenville, South Carolina, Harriss Cottingham knows grits. Harriss learned the culinary arts at Johnson and Wales University Culinary School in Charleston, South Carolina, and has worked in several fine dining restaurants.

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