Stone Ground White Grits, 32 OZ

These are the BEST grits I've ever tried. My husband, who grew up way outside of the Deep South, loves them too. Another reviewer very kindly left us his wife's recipe for them, which I used with grateful thanks (we add a bit of butter and grated orange cheese to ours, with more milk if need be to keep the consistency gloopy). It's not that big of a sack, but you won't be using all that much at a time (1/2 cup of the dried grits makes rather a lot--two people who are very hungry and not eating much else will be happy with it, or it'll serve four people eating other stuff besides the grits; you can refrigerate what's left over and fry it in slices later if you want, but my household never gets that far). If you've never had grits, think of these a bit like polenta. If you've never had polenta either, then think of these a bit like very coarse cornmeal (which grits essentially are). They cook up very slowly (about 20-25 minutes) and have to be baby-sat a bit with stirring or they'll stick something fierce to the pan. But the patient and faithful cook will be rewarded with a smooth, rich flavor of corn and beguiling texture that sits well with anything you care to serve with it--from shrimp to breakfast trimmings. It can be a backdrop in similar fashion to rice and used very nearly identically (in my experience), and corn's versatile enough that it can go either sweet or savory depending on how you fix it and what you serve it with. Make it a porridge with maple syrup or brown sugar and eat it like oatmeal, or top it with fried onions and peppers and some slices of good sausage. Or just put some butter on it and be happy. Grits are incredibly easy to cook as long as you can handle the requirements for babysitting, so they're well worth getting to know if you've not had the pleasure until now. And if all you've known up till now are the ghastly instant sort, these ought to convince you to stay away from that foul stuff from now on. I'm very happy with these and will be buying them from now on. Excellent quality. 100% happy with them and the price I paid for them.

I didn't realize I'd been eating peasant-level grits for most of my life until I was at a fancy-shmancy breakfast place in San Francisco and was amazed by their grits. I grew up on grits and just assumed they were all the same. I was wrong. Expensive? Well, a 32oz bag of grits is not a lifetime supply at this point... but at a couple of years, so for $15 I can be a sport. Takes more time to cook, but the creamyness and taste is worth the wait.

The grits were very good. They cooked very well. I love them and I will purchase them again.

Second time purchasing this product and will definitely purchase again. It’s hard to find 100% GF grits in my town and these are a great find! Textured is perfect after the slow cook, taste is amazing!

They had me at nonGMO. Nice sized bag. I don't mind paying extra for the security. I don't like plastic packaging. But I'm going to pour them into a glass container ASAP.

When I lived in the deep south years ago, a French Canadian chef gave me this amazing recipe. Believe it or not, this recipe resembles the flavor of macaroni and cheese! Give it a try. Chef served this with a crusty homemade French baguette and pan-fried pea-meal bacon. (If you haven't had pea-meal bacon, it's phenomenal and affordable. Order a slab online from Canada, slice very thin, pan fry in butter) French Chef's Breakfast Grits, serves 2-4 1 1/3 c water 1/2 c heavy whipping cream 3/4 tsp salt 1 1/2 tsp sugar 1/2 c Palmetto Farms stone ground white grits 1/4 cup whole (Vit D) milk In saucepan add water, cream, salt, and sugar. Cook on stovetop at medium/high heat, stirring frequently. When edges begin to bubble/boil, add grits while stirring. Reduce heat to medium/low heat, continuing to cook and stirring grits for 5 minutes. Stir in milk. Reduce to low heat, cover for additional 8-10 minutes until desired consistency. Gritcakes- With left over grits, cool completely. Stir in small amount of shredded mild cheddar cheese. Pat on parchment paper to 3/4"-1" thickness, molding into a rectangle or a long tube shape. Refrigerate for 4 hours, or overnight. Cut into 2" triangles or 2" tube segments. Remove each gritcake with small spatula. On all sides, lightly and gently brush with beaten egg, then roll or coat on both sides with a 50/50 mixture of all purpose flour and panco breadcrumbs. On medium heat, add 3 Tbsp salted butter to non-stick skillet until melted and sizzling. Carefully add each gritcake with spatula. Roll or flip only when completely toasty brown on all sides. Serve immediately. These do resemble fried Mac and Cheese bites! Kids love! If grits are tacky enough to coat with flour/breadcrumbs, I have omitted egg (although breadcrumbs don't stick as well). These also can be made omitting cheese and breadcrumbs, and pan-frying flour dusted cakes in butter.

Awesome taste

Best grits ever! I cook them in milk rather than water but the instructions are clear and easy! The best addition to a wonderful breakfast!