"Peter Aitken" > wrote in message .com>...
> "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?


I'm sorry, I don't. I did find this touching appreciation of him, though.

<http://www.jamesbeard.org/events/2003/07/009.shtml>

-bwg