News & Announcements
Grits are Sacred in St. George
ST. GEORGE, S.C. (April, 2004) - The weekend of April 16, thousands of grits-lovers will converge on the tiny town of St. George, S. C., for the World Grits Festival. Festival-goers come from afar to feast on grits, watch the crowning of the queen of grits, visit a working grist mill and enjoy the grits parade.
It's no wonder St. George hosts the annual celebration, for South Carolinians, grits are a sacred mainstay. In fact, South Carolina boasts the highest per capita grits consumption in the U.S., and St. George claims the highest in the state. A visit to an area supermarket proves their affinity-the grits section alone takes up half an aisle.
Why? Grits are simply good eating. Most folks enjoy them seasoned with salt, pepper and butter as part of a hearty country breakfast. However, in South Carolina, where traditional low-country cooking combines the bounty of the land and the sea, shrimp and grits is a classic.
Typically, the dish is comprised of shrimp, diced onions and green peppers cooked in bacon drippings," explains Linda Carman, Southern cooking expert with Martha White, the makers of Jim Dandy Grits. "Then flour and broth are stirred in to make a gravy and the whole thing is spooned over steaming hot grits."
Chefs are embracing regional specialties and have looked to Southern cooks for the inspiration for some of their signature dishes. "Shrimp and grits is one of those classic combinations that just tastes so good it has become favorite in trendy regional restaurants in the South and in other areas of the country, too" says Carman.
One variation on this theme is Sauteed Shrimp with Cheese Grits, a favorite of the Martha White test kitchen staff for easy entertaining. The recipe is a simple sauté of colorful red and green bell pepper strips, onion slivers, shrimp and smokey bacon served over creamy cheese grits.
For more information about all the happenings at the World Grits Festival, visit www.worldgritsfestival.com.