Stone Ground Grits (2lbs)

Palmetto Farms White Stone Ground Grits showcases the rich flavor of white corn, offering a delightful texture and authentic Southern taste. Non-GMO, gluten-free, and all-natural, these grits are stone-ground using traditional methods to preserve the full flavor and nutrition of the corn. Ideal for classic Southern dishes like shrimp and grits, or as a versatile side for breakfast.

DOZEN CHEF, ABBY MERHA, GRITS RECIPES:

Recipe #1: Classic Creamy Grits

• 1 cup whole milk

• ½ cup stone ground grits (not instant)

• 3 T butter (cut into slices)

• 3 T heavy cream 

• ¾ shredded cheese of choice (optional)

• Salt to taste 

Bring milk, cream, and salt to a simmer in a small heavy bottomed pot. Add in your stone ground grits and whisk continuously to incorporate. Turn heat down to medium low and allow the grits to cook through for 20-25 minutes stirring occasionally to make sure it’s not sticking and that it’s cooking evenly. Once the grits are cooked through, taste for salt and adjust seasoning as necessary. Turn off the heat and whisk in your butter one cube at a time to emulsify. If you are adding cheese, stir it in at the end to incorporate and melt.  Serve them while they’re still hot for best results!

Recipe #2: Cheesy grits with fried onions, tomatoes, jalapeno, and runny eggs (4 servings)

Here’s a great way to top your grits if you’re looking to make them into a full breakfast!

• 1 medium red onion (sliced)

• 1 pint cherry tomatoes (halved)

• 3 cloves garlic (sliced)

• 4 stalks kale (chopped, stalks removed)

• 2 T soy sauce 

• 1 jalapeno (sliced)

• 8 eggs

• Butter and oil for frying eggs  

Thinly slice your red onion and fry in olive oil and butter in a skillet until golden brown. Next, add your sliced garlic and jalapeno and fry until fragrant. Make sure your frying pan is turned up to high then add your halved cherry tomatoes and season with salt and pepper. Fry your veg until the tomatoes are starting to brown and shrink in size. Add the kale and soy sauce and cook until just wilted. Remove the mixture, add a bit more oil and butter to the skillet and fry the eggs over medium, working in batches of two. To serve. Spoon the grits into shallow bowls, top with a couple of spoonfuls of the veggie mixture, place two fried eggs in each bowl, and garnish with herb of choice like chive or cilantro.