Bests & Worsts Reviews from Amazon

These are the best grits we have found since leaving South Carolina many years ago. We have purchased stone ground grits from several different mills over the years but these are the only ones that have been ground ready to cook. If the grits are too coarse you will be cooking them until lunchtime or they will require regrinding in a coffee mill. If they are ground too fine they will be like supermarket grits and may be used for hanging wallpaper. Palmetto Farms Stone Ground Grits have the correct grind. Now to prepare the grits. You may find this recipe better than the instructions on the bag. My wife (Southern Lady) has been preparing grits for many years. Each grind requires changes to the preparation. For Palmetto Farms Stone Ground Grits, here is her recipe for four servings. ½ Cup Grits ½ Cup Milk 1 3/4 Cups Water ¾ Teaspoon salt ¼ Teaspoon freshly ground pepper Bring Milk, Water, Salt, and Pepper to a boil in medium saucepan. Sprinkle ½ Cups grits into center of pan while stirring constantly to avoid lumps. Reduce heat to low and cover. Set timer for 20 minutes and stir every 5 minutes while cooking. If not tender enough after 20 minutes continue cooking another 10 minutes, stirring after 5 minutes. Burners vary so you may need to raise the heat from low to medium low to maintain a slow bubble. Serve with patty of butter on each serving. Good for Breakfast or as a Side for Seafood or Meats. Spread leftover grits about an inch thick in a pan and chill. When firm, cut and sprinkle one side with salt and pepper, then dust both sides with flour and fry in a combo of oil and butter turning once when lightly browned. The flour will prevent the grits from popping like popcorn all over your cooktop. I recommend these grits for anyone who appreciates genuine southern grits.