Press Release
Grits Good Any Meal, Any Time
St. George, S.C., (March 23, 2007) - Once almost exclusively a staple of Southern cuisine, grits have made their way from the family breakfast table to the lunch and dinner menus of some of the nation's finest restaurants.
"For generations, grits have provided daily nourishment through good times and bad - from small farmhouse kitchens to fancy dining rooms- but almost exclusively served in the deep South," said Linda Carman, baking expert for Martha White®, the makers of Jim Dandy® Grits. "Now, thanks in large part to young creative lowcountry chefs who appreciate their culinary roots, grits have become trendy across the country and served for breakfast, lunch and dinner."
Simply made from dried, ground corn, grits are a coarse version of corn meal and polenta. In fact, the popularity of polenta may have contributed to the mainstream acceptance of grits. Polenta and grits are prepared by cooking water, broth, milk or other liquids to make a delicious creamy complement to meats, seafood or rich sauces. When it comes to updating traditional cooking techniques, cooks and chefs around the world have shown there's more to cooking grits than using butter, salt and pepper.
"Shrimp and grits is one of the most popular combinations," said Carman. "Chef's have created an amazing variety of shrimp and grits recipes, but one of the simple classics is a stir-fry of shrimp and peppers served over creamy Cheddar cheese grits."
Grits also give us a reason to celebrate! On April 13-15, 2007, grits lovers from around the country will gather in St. George, S.C. for a three-day festival celebrating the savory dish.
Boasting the highest per capita grits consumption in the United States, St. George will host more than 45,000 festival goers from across the country who have the chance to visit a grist mill and take part in the annual grits eating contest - both sponsored by Jim Dandy® Grits.
For more grits recipes and information about the World Grits Festival, visit www.worldgritsfestival.com.
Sautéed Shrimp and Cheese Grits
Grits
1 1/2 cup chicken broth
1 1/2 cup milk
3/4 cup of Jim Dandy® Quick Grits
1/4 teaspoon salt
1 cup shredded Cheddar cheese
Shrimp
1 cup diced bacon
1 pound medium shrimp, peeled and deveined
1/2 cup thinly sliced green bell pepper strips
1/2 cup thinly sliced red bell pepper strips
2 teaspoons hot pepper sauce, or to taste
Sliced green onion and shredded Cheddar cheese for garnish
To prepare grits, bring chicken broth and milk to a boil in large saucepan. Stir in grits and salt; return to boil. Cover and reduce heat to low. Cook 5 minutes until thickened; stirring occasionally. Stir in Cheddar cheese. Keep warm.
To prepare shrimp, cook bacon in skillet until crisp. Remove from skillet and drain on paper towels; set aside. Drain all but 2 tablespoons drippings from skillet. Add shrimp, peppers and onion; cook until vegetables are tender and shrimp turn pink, about 3 to 5 minutes. Season with hot pepper sauce. Stir in bacon. Serve shrimp mixture over warm cheese grits. Garnish with chopped green onions and shredded Cheddar cheese.
6 servings