Frances Mayes shares recipes for an easy-to-make Southern feast of comfort food at its best: Cheese Grits, Summer Squash Casserole, and Martha Washington Jetties.
Frances Mayes made us all fall in love with Tuscany with Under the Tuscan Sun. In Under Magnolia, the The Bard of Tuscany relishes the sweetness of the South, the smells and tastes at her family table and the fragrance of her hometown trees.
On grits: “We were always served grits for breakfast at my house, but somehow I never appreciated them until I lived in Italy and learned all about polenta, kissing cousin of grits. Now, living in the South again, I can’t get enough of shrimp and grits, or of this Cheese Grits dish my mother used to make.”