[Sca-cooks] Recipe: Shrimp & Grits. OOP

[AEllin Olafs dotter]

But... but...

OK, I'm a New Yorker. No Southern background at all.

But I thought grits are grits, not cornmeal... as in, hominy grits, corn 
treated with lye to get rid of the hull (and perhaps softened?) so they 
could be ground more easily (originally - I'm sure it's done now for 
flavor.)

I use stone ground cornmeal for corn bread. I thought it was different.

I will say, it does sound good. But how far wrong can you go with shrimp 
and sausage? (Paella... mmm...)

AEllin


Michael Gunter wrote:

>>
> 
> Grits:
> 2 cups chicken stock
> 1 cup stone-ground white cornmeal
> 1 cup heavy cream
> 1 tablespoon unsalted butter
> Kosher salt and freshly ground black pepper
> 
>