Tuesday, March 18, 2008

A shout out to a culinary marvel

This marvel I'm speaking of is the "grit." Those of you who know me well are aware that I'm a huge fan of this traditional southern delicacy. I was introduced by my grandmother to this delicious treat at a young age and still eat them very regularly--sometimes plain, sometimes with butter, sometimes with cheese, and on the rare occasion, with shrimp. I actually cook instant grits for breakfast at work and eat them at my desk in the morning.

Because I so love grits and their many applications, I was thrilled with this article in Restaurants & Institutions (a trade magazine for restaurant operators in the know) about how grits are becoming chic from coast to coast, dispelling the myth that it's some sort of low-grade redneck dish.

So, I recommend that all of you go out and make some shrimp and grits. It's a delicacy that deserves a place on every dinner table. Here's a good recipe to get started, from the queen of southern cooking herself, Paula Deen. (I never said this particular recipe was healthy).

4 comments:

brenner said...

i've seen grits on many a menu and i know flo wanted everyone to kiss hers, but what exactly are they?

Mommy Bits said...

Grits are so gross. In my opinion they rank right up there with Geotta and scrapple.

Loree said...

What is scrapple??

I'm not a huge grits fan, although I made some baked cheese grits a couple of years ago for a Derby party and they were pretty tasty. I think I like them better if they're not all liquidy and squishy.

As for a definition, I'm not totally sure what they are. I think they're some kind of cornmeal or something? Who knows...

Mommy Bits said...

Scrapple is a mix of pork scraps and trimmings combined with cornmeal and flour. It's made into a loaf, and slices of the scrapple are then fried before serving.

It's a regional food of Delaware, New Jersey,Philadelphia, and Maryland

 
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