Our USDA Certified Organic Coarse White Hominy Grits are milled from nixtamalized organic white corn and nothing else. They are stone-ground and freshly milled to order, then shipped to you.

These are the real deal hominy grits, not just regular grits parading as hominy grits. 

We were the first to re-introduce stone-ground hominy grits to the market.

No nixtamal, no hominy grits.

Our products are USDA Certified Organic and whole-grain. These grits are GMO-free and gluten free. They are also a plant-based vegan food.

Nixtamalization imparts a corn tortilla-like nuttiness and gives the white corn a golden color.

These coarsely ground, long-cooking grits take time, but the rewards are a flavor, creaminess, and texture that are unparalleled by other grits. 

Nixtamalization makes the niacin in the corn available to the human digestive system, and niacin is an important nutrient that is absent when consuming un-nixtamalized corn.

Want to know more about grits? Read on!

What are grits? Grits are made of ground up corn.

Here are some instructions on how to cook grits.

I always cook mine with a bit of salt and then add butter to finish. And maybe some cheese.

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.

Author 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.

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

The Congaree Milling Company is a proud member of the SCSFA.

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 attend several farmer's markets in out local area: The Blythewood Farmer's Market, and the Richland County Public Library's Farmer's Market. Come visit us at the Farmer's Market.

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.