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 slowly for 20 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.