Good Old Grits Cookbook: Have Grits Your Way [Paperback]

Bill Neal (Author), David Perry (Author)

Book Description

Publication Date: May 1991

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.

--This text refers to an alternate Paperback edition.

Editorial Reviews

From Publishers 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.
Copyright 1991 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.

From 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.
Copyright 1991 Reed Business Information, Inc. --This text refers to an alternate Paperback edition.

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Product Details

• Paperback: 112 pages
• Publisher: Workman Publishing (May 1991)
• Language: English
• ISBN-10: 156305096X
• ISBN-13: 978-1563050961
• Product Dimensions: 7.8 x 5.1 x 1 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #3,904,829 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful:

5.0 out of 5 stars A perennial go-to cookbook, September 20, 2009

By 

chris wayburn (Portland, OR USA) - See all my reviews
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This review is from: Good Old Grits Cookbook (Paperback)

I was raised on grits and have loved them since I was a young child. It wasn't until I went to UNC-Chapel Hill and dined at Crooks Corner on the now-famous Shrimp and Grits that I realized grits were more than just for breakfast. My mother got me this book probably 15 years ago and I have used it regularly ever since. The Jalapeno Grits Casserole has become my signature dish to bring to parties and potlucks up here in the Pacific Northwest, and is always requested by friends. I've shared this cookbook with several folks out here who had never had grits before, now they mail order their grits, just like I do, to try these recipes (it's near impossible to find real grits out here, other than the instant kind). Just tonight I cooked Grillades and Grits for the family; what an excellent, elegant, yet simple dish! This cookbook has become one of my go-to cookbooks just about any time I want to have a uniquely Southern meal. My other go-to Cookbook is the New Southern Basics by Martha Stamps- she has been a friend and instilled a love of cooking when I worked with her almost 20 years ago. Buy this one too!

Get this book and find a source for decent stone-ground grits (Callaway Gardens Speckled Heart Grits are excellent, and for under $20 you can get 6 pounds, enough to last for a long time), and you will love how the simple, lowly grits can be elevated to fine cuisine.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Praise the Lord and Pass the Biscuits!, December 28, 2008

By 

Lovey "Model T Widow" (United States) - See all my reviews

Amazon Verified Purchase

This review is from: Good Old Grits Cookbook (Paperback)

I've had a wonderful time using this cookbook. The recipes are easy to follow and the results are delicious. I have since bought 2 more copies and sent to friends. The authors of this book made this southern gal very happy!

4 of 4 people found the following review helpful:

5.0 out of 5 stars Good Old Grits, January 24, 2010

By 

Helen Vonmiller "Helen von Miller" (Texas) - See all my reviews
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Amazon Verified Purchase

This review is from: Good Old Grits Cookbook (Paperback)

My wife is a grits fan, and in surfing I cam across something I never knew existed. A grits cookbook. "Good Old Grits" is that book. It has lots of ways to incorporate grits into many type of cooking. This, then, is a perfect book for those looking for a gluten free cookbook. It has main dishes and deserts. I highly recommend this book.