The fans and readers of novelist Dorothea Benton Frank (DBF) enjoy how being transported into a Lowcountry world filled with strong women, sweet tea, and shrimp and grits. So for the first Dorothea Benton Frank Fan Fest, which took place in Charleston, South Carolina recently, Frank wanted to dish up a hefty dose of Lowcountry hospitality for her fans.
So of course she made shrimp and grits.
Frank’s secret culinary weapon (although she is an accomplished cook herself) was her daughter Victoria, a chef. Together, they conducted two sold-out classes at Charleston Cooks! where they taught participants how to make the iconic Charleston dish, along with a decadent Chocolate Pecan Pie.
One of the major secrets shared was how to make grits super creamy, and the answer to that question was easy—add cream and cheese! Although many in the class had never tasted grits before, they were fans by the end of this Fan Fest. Here’s DBF’s recipe, and get ready for new fans at your table.
DBF’s Creamy Stone Ground Grits
from Dorothea Benton Frank and Charleston Cooks!, Charleston, SC
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