Coarse Red Grits
Stone-Ground, Organic, Coarse Red Grits. Milled from organic red corn and nothing else. Freshly milled then shipped to your door! Whole-grain and USDA Certified Organic.
Want to know more about grits? Read on!
Here are some instructions on how to cook grits, with a video on how I explain how to cook anyone's stone-ground grits.
I always cook mine with a bit of salt and then add butter to finish. And maybe some cheese. Grits make a great starch at any meal.
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 isn't required to milll grits, but they won't be stone-ground.
"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 isn't as good as 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, furrows are the low spots. theses 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.