Recently someone was overheard to make a quote along these lines: Sunday brunch is breakfast at lunchtime but with a one-hour wait. I didn't see the need to go somewhere and wait in line but figured I could make something pretty brunch-y at mid-day this past Sunday. That resulted in shrimp and goat cheese grits with roasted red pepper sauce and a sherry cream sauce, over stone-ground creamy grits. It was pretty awesome.
"Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 100-101, 179.
Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
"Sherry Cream Sauce," by Dianne Rattray. Published online via The Spruce (formerly about.com).
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