Stone Ground Grits

Fire-Man · #1 12/05/13, 03:56 PM

My Wife and I stopped in at a local farm to pick up a 10lb bag of stone ground grits. My Wife stops in normanally when she is out visiting her mother---but today I was with her for the first time since we have been together. I was Very impressed with this operation and have been eating this Good Grits for the last 5 years. It is So Good and I wanted To share a link where anyone interested can order online if You want to try some of their Good Products.

www.palmettofarms.com if You happen to Order tell them That Randy and Connie Told you about it!!

Oldcountryboy · #2 12/05/13, 09:46 PM

Oh gosh! I haven't had fresh stone ground grits in forever! When growing up we use to have a old grocery store that always sold grits during the winter months. Mom would buy some and cook them all day on the heating stove and we would devour them for supper. Can't find any around here now except for the instant grits, which I buy. But there is a grain mill about 75 miles from here that will ground grits for you if you have your own. So I've been thinking about growing some hickory corn and trying them out.

frogmammy · #3 12/05/13, 10:27 PM

LOVE, LOVE, LOVE fried grits!

Mon

vicker · #4 12/05/13, 10:45 PM

Geechie Boy Mill is another good one. They are on Edisto Island, and grind heirloom corn. The white grits are mm mmmm!
http://www.geechieboymill.com/www.ge...uy_Online.html

geo in mi · #5 12/06/13, 07:06 AM

So educate this Northern boy. Just as many Southerners don't have a clue as to what hashbrowns are, when the waitress asks me, "Y'all want grits with yer aigs?" -----What actually do I get? The stone ground grits you are talking about seem like polenta, or what Grandma called mush(mush, if cooked the day before, or fried mush, if solidified in the fridge overnight and then sliced and fried)--whereas, those in the restaurants are hominy???

I like mush, but never found any taste in hominy grits.......so I ask for hashbrowns, just to see their quizzical looks....

geo

1shotwade · #6 12/06/13, 07:36 AM

My grandfather loved fried mush as I do. My grandmother loved grits. Same animal,same pot,same pan same ingredients.

Wade

hippygirl · #7 12/06/13, 09:35 AM

Quote:

Originally Posted by geo in mi

So educate this Northern boy. Just as many Southerners don't have a clue as to what hashbrowns are, when the waitress asks me, "Y'all want grits with yer aigs?" -----What actually do I get? The stone ground grits you are talking about seem like polenta, or what Grandma called mush(mush, if cooked the day before, or fried mush, if solidified in the fridge overnight and then sliced and fried)--whereas, those in the restaurants are hominy???

I like mush, but never found any taste in hominy grits.......so I ask for hashbrowns, just to see their quizzical looks....

geo

Corn > hominy > grits

I've never had "mush" in my life, but I do love hashbrowns...just not for breakfast.

simi-steading · #8 12/06/13, 09:39 AM

We have an old historic mill here that sells them $5 for two pounds.. Last time I was there I picked up some yellow and white, and they bagged it for me directly out of the mill as I watched it happen...

Man were those the best grits I ever had..

1shotwade · #9 12/06/13, 09:52 AM

Mush is grits made up a day ahead of time and placed in the refrig. in a sheet cake pan overnight. Next morning slice into 3x3/2x4 squares and fry. I love that stuff!

Wade

mrs whodunit · #10 12/06/13, 10:09 AM

I just got organic grits from Azure. Dont know if they where stone ground or not.

Either way, much better than the grocery store grits

frogmammy · #11 12/06/13, 10:58 AM

I like to put them in a loaf pan, then into the fridge....slice and fry in the morning, then!

Mon

vicker · #12 12/06/13, 11:02 AM

Mush is boiled cornmeal, which is mostly the white, inside of the corn kernel. Grits are mostly the harder outer shell. When you grind the meal, grits are what doesn't pass through the final sieve.

geo in mi · #13 12/06/13, 01:52 PM

So from the responses so far, grits at the Waffle House could be simply cooked ground cornmeal, or hominy made into grits, either way?

geo

1shotwade · #14 12/06/13, 01:56 PM

Geo-I couldn't tell you about the hominy thing. Two different animals as far aas I know.Mush and grits,yes. Hominy I don't think so.

Wade

Oldcountryboy · #15 12/06/13, 08:02 PM

Quote:

Originally Posted by geo in mi

So educate this Northern boy. Just as many Southerners don't have a clue as to what hashbrowns are, when the waitress asks me, "Y'all want grits with yer aigs?" -----What actually do I get? The stone ground grits you are talking about seem like polenta, or what Grandma called mush(mush, if cooked the day before, or fried mush, if solidified in the fridge overnight and then sliced and fried)--whereas, those in the restaurants are hominy???

I like mush, but never found any taste in hominy grits.......so I ask for hashbrowns, just to see their quizzical looks....

geo

Well I live in the N.E. corner of Oklahoma. I guess it's not far enough south cause I eat both grits and hash browns. I love to eat hashbrowns smothered in sausage gravy, and I like my grits with lots of melted butter in them. I sometimes go to Cracker Barrel and get the "Uncle Hershes Favorite". It comes with both grits and cheesy hash browns.

sugarspinner · #16 12/06/13, 08:37 PM

Okay, this is from the old miller himself and me, his wife. Corn grits, which is what most of you are talking about, is just very coarse cornmeal with the fines all sifted out. These can be either yellow or white and are better from open-pollinated heirloom corn. We make ours quite coarse. They are then cooked for a good long while and eaten then, while hot, with whatever suits you. Purists, from the South (I'm not one) use only salt and sometimes pepper and a little butter. Some of us like maple syrup on them - or cheese, or garlic shrimp or??????

They can also be put into a loaf pan and chilled overnight, then sliced and fried and served hot with syrup or whatever. This is just like mush, except made with grits instead of the finer-ground cornmeal.

Polenta is much the same thing. All of this is from whole corn, ground either on a stone mill or a steel burr mill. We use stones.

Hominy Grits are made from hominy, which is corn, preferably old-fashioned open pollinated corn such as Hickory Kane or Henry Field, that is soaked in lye water until the outer "shell" of the kernals separates from the "meat" of the kernals. Then the corn is drained and rinsed repeatedly and rubbed until all those "shells" are off and all traces of the lye are gone. This is dried and finally, ground to make the hominy grits. That's not done a lot any more.

1shotwade · #17 12/06/13, 09:14 PM

Sug-Thanks! That was good. You could have chimed in a lot earlier and saved some of us that were out on a limb with this thing! I kno what grits are. I know what mush is. I know what hominy is. But I have never heard of hominy grits.Making hominy is on my to do list next year when I get my hickory king so now I'll have to add making hominy grits to the list. Thanks again.

Wade

whiterock · #18 12/06/13, 09:47 PM

r.h., go here www.homesteadheritage.com they are outside of waco. got a working gristmill, make some good cornmeal and grits, and other stuff as well.
Ed

sugarspinner · #19 12/07/13, 07:10 AM

Corrections: I said Henry Fields and it's really Henry Moore and it is Hickory Cane not Hickory Kane. Hickory King is a newer corn but still okay. Actually, you can make hominy from other corns; these are just better.

1shotwade · #20 12/07/13, 07:31 AM

So basically you are using only "flint" corn and no "deny" corn. So is any flint corn then acceptable?

Also we just had this discussion heard that you may be able to help with if you would be so kind. As best we can figure out Hickory kane,hickory cane,and hickory king are the same thing.Yes or know. And there are "white" and "yellow" varieties so how does that work? I always thought it to be white corn. Any input? Thanks.

Wade