We were so excited to find a 5th generation mill grinding Virginia’s finest corn to make grits the old-fashioned way: coarsely stone-ground, with the germ left intact for maximum corn flavor, great nutrition, and creamy texture. Cook over low heat for 25-30 minutes and top with butter just like they do down South. 12 oz. box.

• Soul-satisfying Southern grits
• Slow cooked, not instant
• Coarsley-ground corn, with kernel’s germ intact
• Nutritious and delicious

Find out why Southerners and restaurants all over the country love grits.