Good Old Grits: Have Grits Your Way by Bill Neal, Emily Polishook, David Perry, David Perry |, Paperback | Barnes & Noble
Good Old Grits: Have Grits Your Way

Good Old Grits: Have Grits Your Way

by Bill Neal, Emily Polishook, David Perry, David Perry
     
 

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

Overview


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."

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Southerners know that grits are a cornerstone of Southern cooking. For the rest of us, who suspect that grits are wallpaper paste that mistakenly wound up on our plates, Neal and Perry have written a vindication of the food and provided an interesting, quirky new point of entry to regional cooking lore. Humble grits have been around for roughly 5000 years and were a staple in the diets of early American settlers. But, the authors believe, grits are misunderstood outside of the South because they are usually eaten alone. Instead, they should be scooped up with sausage and swirled in runny egg yolk, mixed with rich gravy, or topped with molasses for dessert. These recipes put grits on the table at breakfast, lunch and dinner in the form of shrimp and grits, cheese grits and blueberry and grits muffins. Recipes are safe for the inexperienced. No allowance is made, however, for substituting frozen foods for out-of-season items--a drawback. Readers should also be aware that some recipes will require a fair amount of time, though the result will be dishes with ``stick-to-it-iveness.'' Neal and Perry also share a recipe for preparing stoneground grits, which they claim have true Southern flavor--but packaged grits from the local supermarket should do just fine. (June)
Library Journal
Neal, author of Biscuits, Spoonbread, and Sweet Potato Pie ( LJ 4/15/90) and Bill Neal's Southern Cooking ( LJ 10/15/85; rev. ed., 1989), and Perry are die-hard grits lovers, and they are ready to convert those who are not. Plain grits, fancy grits, shrimp and grits, grits souffle, and just about any grits facts you might ever need to know--they're all here. Fun but serious too, and who knows--polenta has had its day, maybe grits are next.

Product Details

ISBN-13:
9780894808654
Publisher:
Workman Publishing Company, Inc.
Publication date:
01/28/1991
Pages:
160
Product dimensions:
7.96(w) x 7.98(h) x 0.35(d)

Related Subjects

Meet the Author


Bill Neal (1951-1991) was widely admired as a chef and the author of four cookbooks, among them the classic Bill Neal's Southern Cooking.

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