First printed in 2009, Glorious Grits is an excellently written cookbook by Susan McEwen McIntosh that features old-fashioned grits and shows how to turn them into new and sophisticated dishes. This cookbook includes recipes by professional chefs from across the country, as well as recipes developed by Susan herself. It is a wonderful piece of our history and the only guide to grits you will ever need.
Other key elements of Glorious Grits include:
100+ recipes for yellow, white and blue grits, cornmeal and polenta featuring fresh ingredients, step-by-step instructions and variations
Contributions from renowned Southern chefs including Frank Stitt, Bottega (Birmingham, Ala.); Mark Hibbs, Ratcliffe on the Green (Charlotte, N.C.); and Chris Hastings, Hot and Hot Fish Club (Birmingham, Ala.)
Chapters for Breakfast, Appetizers & Snacks, Breads, Main Dishes, Side Dishes and Desserts
Grits, Polenta & Cornmeal 101: An informative introduction to the grains—what they are, how to cook them and how to maximize their nutritional value
50+ full-color, mouthwatering photos
Updates on time-honored, beloved grits recipes such as Breakfast Grits and Sausage Casserole and Apple-and-Walnut Grits, as well as surprising and creative concoctions including Grits Jambalaya and Cranberry-Port Sauce over Cornmeal Pound Cake
First printed in 2009, Glorious Grits is an excellently written cookbook by Susan McEwen McIntosh that features old-fashioned grits and shows how to turn them into new and sophisticated dishes. This cookbook includes recipes by professional chefs from across the country, as well as recipes developed by Susan herself. It is a wonderful piece of our history and the only guide to grits you will ever need.
Other key elements of Glorious Grits include:
100+ recipes for yellow, white and blue grits, cornmeal and polenta featuring fresh ingredients, step-by-step instructions and variations
Contributions from renowned Southern chefs including Frank Stitt, Bottega (Birmingham, Ala.); Mark Hibbs, Ratcliffe on the Green (Charlotte, N.C.); and Chris Hastings, Hot and Hot Fish Club (Birmingham, Ala.)
Chapters for Breakfast, Appetizers & Snacks, Breads, Main Dishes, Side Dishes and Desserts
Grits, Polenta & Cornmeal 101: An informative introduction to the grains—what they are, how to cook them and how to maximize their nutritional value
50+ full-color, mouthwatering photos
Updates on time-honored, beloved grits recipes such as Breakfast Grits and Sausage Casserole and Apple-and-Walnut Grits, as well as surprising and creative concoctions including Grits Jambalaya and Cranberry-Port Sauce over Cornmeal Pound Cake
