Coarse White Grits
Our organic white corn stone-ground Coarse White Grits are ground from organic white corn and nothing else. These organic coarse white corn grits are freshly milled to order and shipped to your door!
If you're looking to add a versatile and delicious ingredient to your kitchen, look no further than our stone-ground white grits. As a staple of Southern cuisine, these grits offer both exceptional taste and incredible versatility. Whether you're cooking up a classic breakfast dish or experimenting with stone-ground grits as a healthy alternative starch, stone ground white grits can elevate any meal. Unlike instant grits, which are often stripped of their corn germ and other parts of the kernel, stone ground grits are made by grinding whole corn kernels between the stones of a stone-burr mill. This traditional method creates a coarser texture and results in grits that are rich in flavor and essential nutrients. Packed with resistant starch and important trace nutrients, stone-ground white grits provide a wholesome and satisfying addition to your meals. From creamy and cheesy grits to shrimp and grits, there are countless ways to enjoy this Southern favorite. Plus, the natural creaminess of stone ground grits means they require minimal additional ingredients to achieve a velvety texture. Don't miss out on the deliciousness and versatility of stone ground white grits! Incorporate them into your kitchen today and elevate your cooking to new heights!
These grits are the choice for old-fashioned Southern-style grits. They are whole-grain, USDA Certified Organic, and milled from domestic corn.
This freshness is a quality that cannot be achieved with store-bought products. Time is of the essence when it comes to freshly-ground corn flavor.
This product is also vegan. It is a GMO-free and gluten-free product. Our Coarse White Grits are completely plant-based.
Whole-grain foods contain a significant portion of the entire kernel, seed, or groat of the grain in question. The different parts of a kernel of corn include the pericarp, the endosperm, and the germ (among many other constituent parts). From a nutritional standpoint the bran and germ are where it's at.
The Harvard T.H. Chan School of public writes on their website in regars to whole-grain foods:
"...The bran is the fiber-rich outer layer that supplies B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals. Phytochemicals are natural chemical compounds in plants that have been researched for their role in disease prevention. The germ is the core of the seed where growth occurs; it is rich in healthy fats, vitamin E, B vitamins, phytochemicals, and antioxidants. The endosperm is the interior layer that holds carbohydrates, protein, and small amounts of some B vitamins and minerals."
The following is a direct quote from HL Agro's website:
"Corn germ consists of 14% saturated fatty acids and unsaturated fatty acids as well. The part of it which is the protein consists of 51% glutelin, 37% globulins, 5% of zein and 7% quantity of non-soluble oils. Maize germ also have in them present a large content of amino acids, phytin, beta sitostiron and Vitamin E."
Whole-grain grits are a food very high in resistant starch, which is an underappreciated component of our diet in current nutrition discussions.
Here are some instructions on how to cook grits. Generally speaking, 4 parts liquid to 1 part dry grits works perfectly. 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 of these liquids works well. And plain old water works fine, of course.
As for myself, I always cook mine with a bit of salt and then add butter to finish. From there you can take grits in more than a few directions, be it as a starch base for a meal, or even just a healthy whole-grain snack on its own.
Grits can be chilled, then cut and fried in any method. I've been enjoying the air fryer as of late.
Want to know more about grits? Read on!
So what exactly are grits? Provided the grits are not specifically rice grits, grits are always 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 up 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 mills are all used to grind a variety of grain. 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 the stone-burr mill.
"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). These millstones must be made of hard, durable rock such as Balfour granite. "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 stone mills (generally speaking), 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.
We are also pleased to announce that Fundacion Tortilla was kind enough to include us in their directory of all things related to corn and nixtamal. Their primary focus is to preserve the diversity of indigenous corn culture. We are proud to be their allies.