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.

I used these to make a copycat recipe of the Flying Biscuit's Creamy Dreamy Grits and I am so in love! They were so creamy, so dreamy . . . just everything I was hoping for! You probably want to add more dairy and liquid than the instructions call for, though. I would buy these again, but I wish they came in smaller packages since I'm the only one in my house who eats grits and I only have them a couple times a year.

Incredible flavor and texture. Very easy to cook. I had no idea grits could be so delicious.

These rustic grits are just perfect for my grandmother‘s recipe. I’m so glad I got a couple of bags because we’ll be making grits on a routine basis. They’re clean and hardy. A perfect side dish for so many meals. I was so glad to find Real grits available and not the quick grits stuff.

I’m a Yankee so I know nothing about this southern staple. But they taste damn good to me

Read about these grits a number of years ago and picked some up while on an East Coast trip. They were excellent. Not cheap but worth it because of the special corn used to make them. Once we ran out, I lost the bag and could not remember their name. Out of the blue, I searched on grits online and came up with their name at AMZN. So, happily we got more. We use them to make shrimp and grits or cheese grits 4 or 5 times a year and store them in the freezer. It seems to be good at keeping the flavors in it. I have tried a few other brands and they dont match up. You pay a little more but the taste and creaminess is superior.

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

Absolutely delicious! I popped them into the freezer as soon as they arrived and had no issues! These are the tastiest and creamiest grits we've ever had!