For years, we've been told by our customers in the South that our grits are not "real" grits. The only "real" grits are white grits according to Southerners. Sure, they still like our yellow corn grits, but they're just not the same. We're happy to announce that we now offer White Corn Grits, which we've dubbed "Southern-Style" to let you know that these grits are the real deal.
Like our yellow grits, these white corn grits are milled from top-quality California corn and have a rich corn flavor. Most grits at the store have the bran and germ removed to allow them to cook more quickly. The process we use to grind these grits allows us to retain most of the healthy bran and germ without compromising the inherent fluffiness and stickiness of true grits. That's why, when you eat our grits, you'll see little brown flecks (the corn germ) mixed throughout. Even though we've left these nutritious bits in, our grits still cook up in five minutes and are as creamy and delicious as any you've ever tasted. You can even use our white corn grits to make the Italian dish polenta.
Corn grits are wonderful any time of day. For breakfast, try adding shredded cheese and topping with an egg. Fried Corn Grits is a favorite dish at our Whole Grain Store where they are cooked and left to sit overnight in the fridge, then sliced and fried (recipe on package) and topped with--gasp--maple syrup. Trust me, they are wonderful. Use them to make the traditional Shrimp and Grits or top with marinara or gravy for a hearty dinner dish. They're so versatile, we find it hard to ever tire of them.
To help make up for the website hiccup, we're giving away a package to five lucky readers! How to enter? Simply leave us a comment here on this blog post that tells us what you would make with these Southern-Style White Corn Grits. We’ll select five winners randomly from all who comment by 11:59 pm on Monday, May 14th.