Our grits are made from the highest quality yellow corn. It’s ground the traditional way, from dried corn, and ready to use in countless recipes. Many gourmet Italian and Mediterranean restaurants feature our grits and polenta, and you can make the same spectacular dishes at home. Try a savory goat cheese polenta topped with sun-dried tomatoes, or whip up the Southern favorite shrimp and grits, using the very freshest shrimp. Of course, one of the most popular ways to use these coarsely ground grits is to make cheese grits. Boil up some grits in a mixture of water and milk and stir in your favorite cheese—sharp cheddar and goat cheese are favorites—butter, salt and pepper for a simple yet scrumptious treat. Sprinkle on some fresh herbs and you’ve got the food of the gods in your bowl! These incredibly delicious ground corn kernels also makes a delightfully creamy ground hot cereal served with milk and honey or brown sugar. Top with fresh or dried fruit, nuts and spices. Grits referred to as “rockahomine” were originally introduced to settlers in the United States by the Native Americans, who traditionally ground hominy grits in a stone mill.

Country of Origin: United States