Gone with the Grits Cookbook

You cannot say you don't like grits until you've had them in Charleston. Fresh stone ground grits are amazingly versatile and absolutely delicious. Gone with the Grits puts that versatility to the test by using grits in everything from pancakes and hummus to breads and cheesecakes. Not just for breakfast anymore, grits lend a nonfat creaminess to dips and sauces, a sponginess to breads, and chewy volume to bar cookies. Have fun as people try to guess the secret ingredient!