Old-fashioned stoneground grits from heirloom corn grown and milled in Old Fort, NC, just down the mountain from Asheville These aren’t quick grits or instant grits, but grits that contain the germ. They take a little longer to cook, but their creaminess and delicious rich corn flavor make them well worth the extra time.
Here’s how to cook’em: Put 1 cup grits and 4 cups water and 1 teaspoon salt in a heavy-bottom deep saucepan, stir once with a wooden spoon, and if necessary skim any floating chaff off the top. Bring to a boil over high heat. Turn heat to medium-low and simmer slowly and stir often for a minimum of 40 minutes. The longer you cook them, the creamier and more flavorful the grits will become. Add more water or milk if needed and cook until they get to desired consistency. Add butter, or grated cheese, or olive oil, and salt and pepper to taste. Yum! Extra great tasting with Smoking J’s Carolina Cayenne hot sauce that’s handily included in the Blue Ridge Breakfast box.
This heirloom corn is milled at nearly freezing temperature to prevent the loss of flavor from heat generated during the milling process. Refrigerate or freeze until used.