PALMETTO FARMS 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.

Found this product years ago while visiting Surfside Beach, SC in a grocery store while on vacation. When I returned to NY state was so happy to find it available on Amazon. We have ordered 1 or 2 bags every few months. Best grits we have ever tried. So creamy, and the Shrimp and Grits recipe on the back of the bag is delicious.

So pleased with my purchase of this brand of stone ground grits. It has such a good flavor and texture. It's smooth on the palate and warm in the belly. No GMOs and nothing added for nefarious reasons. Will buy again. Jesus is the way the truth and the life! Shout out for the Lord of Glory!!! 💟

I enjoy the flavor and consistency of these grits. Been buying them for a while. I grew up in the south and there’s just something about good grits with butter and bacon that reminds me of home. And the recipe for shrimp and grits is pretty spot on. I scale it down to 1/8 cup of grits for my single size serving with only two or three shrimp, and it is pretty amazing. They now come in a resealable pouch- and I can see why that’s handy for sure. This many grits takes months to eat. I was Somewhat disappointed they don’t come in the little cotton bag with your logo on them anymore. I loved using them around the house to store stuff in. Any chance I can by them elsewhere?

Amazing grits. A bit pricey

My father was from the south and I was born well above the Mason-Dixon Line. I am grateful for being exposed to some of the amazing flavors I probably would not have otherwise been exposed to. In my estimation, hominy grits are one of the most understated, if not maligned foods ever. One reason is that too many of us have eaten "quick grits" which is like trying compare "quick" rice or oatmeal to the REAL THING!!! This product is the real thing and they only take 25 minutes to cook. I put them on while making coffee and they are almost ready before I am halfway though a cup. The texture and consistency is completely different than quick grits and that makes the meal. I like them with a little butter and pepper with a fried egg. I've seen people eat them like hot cereal with milk and sugar. Adding Cajun Shrimp is killer! I've even cooked them with some shredded chicken and mild green chili peppers. If you have not tried REAL GRITS, you should.

You can make a whole bowl of grits with just 1/3 cup of grits. We stick to the 1/3 cup idea with 1 cup of water. We also conserve our grits by using less than 1/3 cup and adding some quinoa flakes and Indian Head stone ground cornmeal. It does not take away from the grits, just makes them tastier and healthier. This product is stone ground and you can't buy a better quality grit for the money. The whole purpose of grits is to incorporate the corn germ into the grit. THIS IS THE OPPOSITE of Quaker. They take out the germ and put in a bunch of additives. That ain't cutt'in it! You don't need to be a Southern Fried Phony to like grits. I am a Pescatarian so that is a vegetarian diet that consumes sustainable fish rather than mammals or chicken with a strong emphasis on vegetarianism. Grits get a bad name. Some people think you have to say, "Ya'll have any grits?" YIKES! Then there was that TV show long ago where the woman would yell, "Eat my Grits!" This kind of stuff has set grits back a long way. But just because you eat grits doesn't mean you have to act like you eat grits... You can act perfectly normal and you can enjoy a terrific healthy breakfast of just grits minus the red eye sauce and slabs of pork and fried eggs. Your arteries will thank you. PALMETTO FARMS Stone Ground Grits are the first and last place you will ever need to get superb grits at a not-too-unreasonable price. The quality is the top of the pyramid... ya'll

Perfect grits…great flavor and texture. We cook them in just water, and then add a little real butter and pink salt.