Carolina Plantation Stone Ground Yellow Grits - 2 Lb Bag

Why would anybody pay over $8 per pound for gritsa common item that can be found in abundant supply on mega-mart shelves everywhere (at least here in the South)? And can it make sense to pay a premium for grits that benefit from overnight soaking and still take up to an hour on the stove?

The answer is simple; there is a big difference in grits. The goopy, flavorless blob of quick cooking (or worse, instant) grits justifies the disdain so many hold for grits. And most of the expensive, stone ground, supposedly 'artisanal' products on the market are not much better. As a grits snob I was for years spoiled; a family friend summered in North Carolina and each year brought me several pounds of course ground yellow grits from a grist mill there. They've become the standard for me that thus far no other grits can match, though these came close.

I've bought grits from grist mills all over the nation and they inevitably fall short in one or both of two regards.. The first is flavor. Yes, good grits have a taste of their own for which cheese or gravy are enhancements rather than substitutes. I am pleased to report that Carolina Plantation Stone Ground Yellow Grits do meet the grade here. The subtle but distinctive corn flavor makes the grits incomparably superior to any grocery store brand I have ever experienced.

Unfortunately I can't award five stars because these Carolina Plantation grits fall short in the other critical measure texture/ mouth feel. Now, I'm aware that this is a highly contentious element of 'grits theory' and you may prefer the texture of Carolina Plantation grits. I don't. Like nearly all the grits available today including some prestigious brands labeled 'coarse ground', these are too finely ground. One superior mill even rescued a heritage strain of corn to assure authenticity of flavor but still missed the texture mark on their very expensive "coarse ground grits". Some brands are much closer to corn meal than grits, and that's fine if that's what you want. It's a better texture for some applications like grilled grits/polenta. But served alongside ham and eggs, or slathered with gravy at supper, or even in a cheese grits casserole a much larger grind is, in my opinion, far superior. I know, real grits take a long time to cook and the coarser they're ground the longer they take. Good grits are worth it, which you may not believe until you experience grits done right!

The grist mill that makes the best grits I've ever had doesn't sell online and can't seem to handle telephone sales, so until I make the acquaintance of somebody in or around Linville, NC I'm stuck with what I can find online. I will keep sampling other brands but for now Carolina Plantation is the best of the lot.

I would consider myself a Grits Connoisseur, be from the Carolina's myself. Additionally, I love yellow grits the best due to their texture and the longer grits cook, the better they are. These take a full hour, so make sure you start them before starting anything else in the morning. To me, these are great any time of the day. A little salt, pepper and butter (or margarine), and you are on your way to the best grits around!!!

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Ordered this product to be used with shrimp (shrimp & grits) at a Christmas party. The recipe called for sharp cheddar & parmesan cheeses. The grits do have to be cooked longer than package directions. Resulting product is creamy and delicious. We will certainly order more.

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Had a craving for good stoneground grits and they just don't carry them on the central coast of Oregon. So I went to my go-to source -Amazon -and found Carolina Plantation grits. They are terrific. Fresh, no bugs. Super with a little lactaid-free milk and cheese mixed in.

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Product was delivered quickly and lasted a while. Made some great meals out of it. There are lots of things you can do with grits. My wife has them figured out.