"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