|If your only exposure to hot cereal is instant packages of oatmeal, you’re depriving yourself of a real treat. For us, Cream Of Wheat, Cream Of Rice, grits, polenta and cornmeal mush are some of life’s great comfort foods.
Today’s shout-out is to grits (hominy grits), a versatile hot cereal or side dish to other breakfast foods, lunch or dinner or as a main dish (shrimp and grits are a match made in heaven).
If you don’t like grits, you’ve never had the real deal. Anson Mills’ honest-to-the-core organic-certified antebellum sweet Carolina corn grits have no relation to the gluey, pallid, tasteless grits served up at so many diners.
They’re cold-milled grits, handmade from certified organic whole heirloom seed corn. To our knowledge, they’re the best grits that money can buy. They’re not instant, but they’re terrific: true grits, indeed.
Try them and fall in love with the full-flavor taste of these organic heirloom grains: fresh corn flavor, texture, nutrients and richness with
|the additional floral flavors from fresh corn germ. This style of grits was popular before the Civil War and was still available until World War II, fresh-ground every Saturday morning in downtown Charleston, South Carolina. Fresh-milled hominy grist, right out of the mill, is a food lover’s delight.Here’s a basic grits recipe from Anson Mills. Add 1 tablespoon of grated cheese (we use Parmesan) to make cheesy grits/cheese grits.
You can purchase grits at your local supermarket, too. They’re fine—we use them all the time. But for a special treat, get the artisan version from AnsonMills.com.
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