Our organic stone-ground Coarse White Grits are stone-ground from organic white corn and contain nothing else but organic white corn. They are freshly milled to order and shipped to your door!  

The choice for old-fashioned southern grits. They are whole-grain, USDA Certified Organic, and milled from domestic corn.

This product is also vegan. 

It is a food very high in resistant starch, which is an underappreciated food in the current nutrition discussions.  It is also gluten-free.

Here are some instructions on how to cook grits.

I always cook mine with a bit of salt and then add butter to finish. Stock of your favorite variety (be it vegetable or animal) and any sort of milk or cream are nice, also. A blend of any or all works well.

Grits are also delicious with some cheese, but add the cheese to finish off your pot of grits.

Grits can be chilled, then cut and fried in any method.

Want to know more about grits? Read on!

Grits are ground up corn (Zea Mays). They are ground from dry field corn (not the sweet corn you eat on the cob during summertime). Field corn stays in the field until the kernels are dry enough to store without getting moldy (under 15.5% moisture content). Although field corn goes through the "milk stage" that sweet corn is harvested at, it's not sweet--it's starchy. Nixtamalized corn is also field corn.

Gerard Paul at manyeats.com wrote a thorough but concise article about corn that covers the topic quite well. Please give it a read here.

"Stone ground" refers to the mill the corn is ground with. That means the corn was ground on a stone burr mill. Offhand, I can think of four different kinds of mills: stone burr, hammer, roller, and flail. Stone-ground products are ground on a stone burr mill. A stone burr mill is not required to mill grits, but they would not be stone-ground without.

"Stone burr" simply means that the grinding part of the mill is made from stone, i.e., rocks (although some manufacturers use synthetic stones in their mills). "Burr" refers to the carvings on the grinding side of the millstones, A flat stone is not as good at grinding as a stone that has been shaped with a pattern to assist in grinding grain (referred to as "grist" by millers). This pattern is referred to as "lands" and "furrows." Lands are the high spots, and furrows are the low spots. These shapes interact to cut the grain into uniform sizes.

Millstones may be arranged in a horizontal or vertical fashion. One of the stones called the "runner stone" spins. One stone is stationary, the "bedstone" or "set stone."

Modern stone burr mills are generally powered by electricity, but old-fashioned water-turned mills still count, as do the even more primitive horse-powered mills, or even windmills. For that matter, human turned querns count also. As long as the grinding part of the mill is comprised of stone, the product being milled is stone ground.

To summarize: stone ground grits are corn that has been ground on a stone burr mill.

At the Congaree Milling Company, we are proud members of the SCSFA.

What is a gristmill? Check out an article I wrote about the topic here.

Check out this list of gristmills compiled by author Amy Halloran (thank you Amy!).

Here is a list of gristmills in South Carolina graciously compiled by SCIWAY.net. A very special thanks to Kerri.