Yellow Stone-Ground Grits

Store in an airtight container in a cool, dry place. Because they are dried, they have a very long shelf life.

Toast the grits in a dry skillet before adding liquid for a nuttier flavor.

Cook grits slowly over low heat, stirring frequently, to achieve a creamy texture.

For extra creaminess, finish with butter, cheese, or a splash of milk or cream.

These are great as a base for savory dishes, topped with shrimp, eggs, or vegetables.

Shrimp

Bacon

Cheese (cheddar, Gruyère, Parmesan)

Eggs

Butter

Sausage

Collard greens

Cooking too quickly: Grits need time to absorb liquid and soften. Rushing the process can result in a gritty texture.

Not stirring enough: This can lead to lumps and scorching on the bottom of the pot.

Using too much liquid: Start with the recommended amount and add more as needed. Grits will absorb liquid as they cook.