Grits―they've been called the "first truly American food." Just what are they? Simply put, grits are stone-ground corn, and they're gaining popularity nationwide in America's most influential kitchens. Any Southern cook worth his salt knows it's what you add to grits that make them remarkable! Here are 101 delicious and inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be. With recipes for Appetizers, Breakfasts, Entrees, Side Dishes, Desserts, Flavored Grits, and Casseroles, including Tropical Grit Fretters with Mango Salsa, Southern Grit Sushi, Grits Eggs Benedict, Country Ham and Grits with Redeye Gravy, Vanilla-Scented Grit Pancakes, Sweet Grits Porridge with Fresh Fruit, Lobster Tempura over Lemon-Scented Grits, Thai-Style Red Curry Grits, Hickory-Smoked Chicken over Pesto-Scented Grits, Bacon and Jalapeno Fried Grits, and Red Curry Grits, even Chocolate Grits. 101 Things to do with Grits Enjoy the versatility of the "first truly American food" with delicious and inventive recipes for using grits at every meal. Sweet Porridge with Fresh Fruit Salmon and Grits Cakes Baked Maple Grits with Country Ham Stuffed Bell Peppers Orange and Maple Cream Pudding Hazelnut Grits Napoleon And more! Enjoy the versatility of the Southern staple that’s sweeping the nation.With delicious and inventive recipes, you’ll be serving grits at everymeal! Sweet Porridge with Fresh Fruit Salmon and Grits Cakes Baked Maple Grits with Country Ham Orange and Maple Cream Pudding Hazelnut Grits Napoleon And more! A true Southerner living in South Carolina, Harriss Cottingham knows grits. His passion for food began a young boy while taste-testing for his grandfather who was an amateur chef. Cottingham learned the culinary arts at Johnson and Wales University Culinary School in Charleston, South Carolina, and has worked in several fine dining restaurants, served as a guest chef at multiple events, and worked in the wine industry. He lives in Greenville, South Carolina, with his family. Southern Chocolate Grit Truffles 1 batch Chocolate Grits parchment paper water 2 pounds high-quality baker''s milk chocolate Prepare grits according to recipe on page x or use instant grits and follow the package directions. (Stone ground grits offer a courser texture, instant grits offer a smoother texture.) Chill for 2-4 hours or until set firm. Roll grits into 1/2-inch balls. Place onto 2 parchment-lined sheet pans and refrigerate. In a pot, heat 1/4 inch water to boil. Chop chocolate into small pieces and place 1 pound chocolate into glass bowl. Place glass bowl over boiling water to create a double boiler. Melt chocolate until smooth. Remove one sheet pan of truffles from refrigerator. Submerge each truffle one at a time in melted chocolate, removing with fork and placing back on parchment. Repeat until all truffles are coated. Melt remaining chocolate as needed with double boiler method. Makes 75 individual truffles. Pan Fried Lobster Tails 1 batch Lemon Grits 1/2 stick of butter 2 large lobster tails 1 cup House Autry Seafood breader 5 steams fresh lemon thyme, chopped Prepare grits according to recipe on page x. Remove lobster meat from shell and lightly bread. In a frying pan, melt butter on high heat, add lobster and fry until golden brown. Serve over grits. Spoon drippings over lobster. Garnish with fresh thyme. Used Book in Good Condition