"Barry Grau" > wrote in message
om...
> "Peter Aitken" > wrote in message
.com>...
> > "jmcquown" > wrote in message
> > . ..
> > > Peter Aitken wrote:
> >
> > <snipped>
> >
> > > > I used to feel that way about grits until I had some good ones.
Plain
> > > > they are pretty dull, but add some good cheese and some pepper, they
> > > > can be great, and a nice accompaniment to shrimp. Remember, grits is
> > > > just the southern style of polenta.
> > >
> > > Yep, and they can have garlic or all manner of things added to them;
and
> > > even be chilled and sliced then pan-fried or baked in a loaf and
sliced
> > like
> > > polenta. I don't think the OP was suggesting *mixing* shrimp with
grits.
> > >
> > > Jill
> > >
> >
> > I agree - but I have seen the shrimp served on top of the grits.
>
>
> Shrimp served on a bed of grits was a Bill Neal signature dish. Neal
> authored a number of "southern" cookbooks, including "Bill Neal's
> Southern Cooking" and "Biscuits, Spoonbread and Sweet Potato Pie." He
> was also the proprietor of "Crook's Corner," a respected restaurant
> in, I beleive Carrboro, NC (a suburb of Chapel Hill). I was lucky
> enough to have eaten there a couple times before Neal died.
>
> -bwg

And that's in fact where I first had shrimp and grits (I live in Chapel
Hill, next door). I am surprised to hear that Neil died. Do you know any
details?


--
Peter Aitken

Remove the crap from my email address before using.