Grits--favorite brand?

[tazawa]

One of the things I miss now that we live in NH is access to decent stone-ground grits. We used to get local products at the farmers market and the food coop. I know that we can have a friend send us some, but I've been looking online and have found a few that look like good candidates.

I've had Crook's Corner grits from NC before.  They're good. I'm seeing love for Red Mule grits of Athens, GA.  Any favorites I should try?

[moroccangirl]

I just googled. I didn't realize there were so many brands! Quaker is good but that's what everyone eats in the south. I like bob's red mill. I used to get a local brand back home that was sooo good. I can't remember the name, only what the bag looks like.

[tazawa]

I just googled. I didn't realize there were so many brands! Quaker is good but that's what everyone eats in the south. I like bob's red mill. I used to get a local brand back home that was sooo good. I can't remember the name, only what the bag looks like.

I can't seem to find Bob's grits--just the polenta. Maybe there's some Quaker grits that I'm missing in the supermarkets here.

[moroccangirl]

I ordered 3 big bags of bobs to bring with me when we moved here. Dh got nervous at the end at all of our heavy bags so he said to bring just one bag. We finished that bag and he said "why didn't you bring more?!" 

[tazawa]

I ordered 3 big bags of bobs to bring with me when we moved here. Dh got nervous at the end at all of our heavy bags so he said to bring just one bag. We finished that bag and he said "why didn't you bring more?!" 

 

We brought a couple up from Kentucky and  put them in the freezer, but we've long since gone through them.  Ok, that does it. It may be -10F right now, but I'm going to look for some grits--even Quaker quick grits will do tomorrow morning.

[moroccangirl]

Now instant some grits!! I like them with butter and salt, but dh thinks they're too bland like that. So when I make them for him I use chicken broth (i use the cubes) instead of water, cut up and onion, bell pepper, jalapeño pepper and sautéed, then add it towards the end. And add salt and pepper if needed. They are SO good.

[tazawa]

Now instant some grits!! I like them with butter and salt, but dh thinks they're too bland like that. So when I make them for him I use chicken broth (i use the cubes) instead of water, cut up and onion, bell pepper, jalapeño pepper and sautéed, then add it towards the end. And add salt and pepper if needed. They are SO good.

This is new territory for me. I tend to just crumble my bacon and add salt and butter as needed. I'll try this. By the way, no luck with even instant today. I may have to special order.

[blue sleep]

Anson Mills, hands down.

http://www.ansonmills.com/

[tazawa]

Anson Mills, hands down.

http://www.ansonmills.com/

Great, thanks! (I did find Quaker 5-minute grits yesterday to get me through until orders arrive).

[ihop]

Anson Mills grits are great!  Yum!

I love grits with a little cheese and a poached egg.

Or with shrimp. 

[gebuh]

I didn't know there was any difference - as long as they're not quick grits

[Wile E]

No self-respectin' Southerner uses instant grits.

I concur with Anson Mills --

[moroccangirl]

Now instant some grits!! I like them with butter and salt, but dh thinks they're too bland like that. So when I make them for him I use chicken broth (i use the cubes) instead of water, cut up and onion, bell pepper, jalapeño pepper and sautéed, then add it towards the end. And add salt and pepper if needed. They are SO good.

Damn auto correct. I meant to type "now I WANT some grits". Instant = 
I can get instant here but I'm not *that* desperate to eat them.

[nadra24]

I don't think I have ever eaten grits.  I like polenta though, so I imagine I'd like them...especially if they are cheese grits.

[DocBuzzkill]

I favor Hoppin' John's stone-ground grits myself (15 minutes in the pressure cooker, then let the pressure drop on its own - mmm, creamy grits), but Anson Mills grits, as recommended by ihop and WileE, are also excellent.  My favorite restaurant's owner/chef (North Carolina native transplanted to Boston) serves up lovely grits made from the Anson Mills variety.

[Sarah511]

I've had Crook's Corner grits from NC before. 

Wow! I had no idea you could buy Crook's Corners grits from mail order. I miss that place! I've bought grits here before, it's not too far from where I grew up: http://oldmillofguilford.com/

[Beer Gut]

Oh come on.

Guess what, it's grits.

It's not gourmet grits.

Find 'em, cook 'em like you want, and put in plenty of butter and salt.

Or anything else.

It's fuckin' grits.

Grits.

[fancypants]

Mmmmm. Now I know what we're having from dinner. I bought some shrimp off the truck this morning and we were going to have them with something. Yay!  Shrimp and grits.


Sent from my iPhone using Tapatalk