Charleston Favorites Stone Ground Grits - White 2 Lbs

First, your initial experience with these grits may be somewhat aggravating. I could not find any tool in my kitchen to cut the tight and tough plastic band holding the cloth bag shut. I finally had to resort to cutting off the top of the bag itself. Then the cooking directions say to "pour measured amount of grits into a bowl. Cover with water and stir. Drain off excess water and the floating chaff and hulls. Repeat 2 additional times." This turns out not to be as bad as it sounds. I used a deep bowl with a pour spout, dipped off the floating chaff with a metal spoon, and then carefully poured off the rest of the water. The grits clung together nicely in the bowl and did not threaten to wash away as I drained the remaining water. I have cooked other fresh milled grits which didn't call for this rinsing step -- maybe I've eaten a ration of chaff and hulls. Abide by what the directions say until you figure out your preference.For my first try with these, I used the measure for two servings: 1/2 cup of grits, 1-1/2 cup of water, and 1/4 tsp salt. "Stirring frequently" really means stir almost constantly and don't walk away while cooking. The thickening grits WILL stick to the bottom of the pan (and burn) if you aren't constantly vigilant -- THEY ARE WORTH THE EXTRA EFFORT. I needed to add more water twice while cooking, even though my grits were done to my liking in about 20 minutes (directions say to simmer for 30-40 mins -- a larger quantity will take that long). For my taste, I also needed more salt and I added butter near the end of cooking. My breakfast this morning was just a bowl of freshly cooked grits -- nothing else alongside. Just pure corn taste, texture, and satisfaction. (The remainder of my two-pound bag fit nicely into a sealable one-quart container.)If you've never had freshly stone-ground grits (meaning ground between millstones in an actual grist mill and bagged for you by the miller), you really don't know why Southerners love grits so much. "Grocery store grits" (or quick-cooking grits) are all right when they're all you can get at the time, but packets of "instant grits" are unfit for human consumption. The watery concoction you occasionally run across in roadside restaurants which are listed as "grits" are just an insult to corn. These are the real thing, and if you are a curious diner, you owe it to yourself to try them since Amazon can bring them directly to your door -- no driving to the mill required.

Love the packagingLove the taste and texture.True stone ground grits.

I just this brand when I make Shrimp and Grits; it’s excellent and I’ve had many compliments about the smoothness of the texture. Several requests for the name of the grits I used!Definitely the Only Brand I use.

When I say you can tell the difference! These grits come out thick, hearty and creamy every time. My mom brought some in Charleston and I had to find some for myself. They are so much better than the regular brand and they come out perfect every time and delicious at that. Its definitely in the rotation of our orders now.

Excellent old style grits. Have been eating grits all of my life and these are the ones for me. Only one "con"...pricey.

The media could not be loaded. These grits are really tasty! They’re one of my favorite breakfast meals. I like adding butter and a little salt—it makes them even better.

Best grits I’ve ever eaten!!! Ever! Worth every penny.

My aunt recommended these! I was hoping I could live up to her standards on cooking grits for thanksgiving and they were a HIT! Especially for my in laws that didn’t grow up eating them! Cook with extra love & seasonings…. Absolutely delicious!! Great quality & love the bag so much!