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True Grit(s): Southern-Style White Corn Grits {Giveaway}

by Cassidy Stockton in Contests, Featured Articles

Shrimp and Grits, a classic dish of the American South.

For years, we’ve been told by our customers in the South that our grits are not “real” grits. The only “real” grits are white grits according to Southerners. Sure, they still like our yellow corn grits, but they’re just not the same. We’re happy to announce that we now offer White Corn Grits, which we’ve dubbed “Southern-Style” to let you know that these grits are the real deal.

Like our yellow grits, these white corn grits are milled from top-quality California corn and have a rich corn flavor. Most grits at the store have the bran and germ removed to allow them to cook more quickly. The process we use to grind these grits allows us to retain most of the healthy bran and germ without compromising the inherent fluffiness and stickiness of true grits.  That’s why, when you eat our grits, you’ll see little brown flecks (the corn germ) mixed throughout. Even though we’ve left these nutritious bits in, our grits still cook up in five minutes and are as creamy and delicious as any you’ve ever tasted. You can even use our white corn grits to make the Italian dish polenta.

Corn grits are wonderful any time of day. For breakfast, try adding shredded cheese and topping with an egg. Fried Corn Grits is a favorite dish at our Whole Grain Store where they are cooked and left to sit overnight in the fridge, then sliced and fried (recipe on package) and topped with *gasp* maple syrup. Trust me, they are wonderful. Use them to make the traditional Shrimp and Grits or top with marinara or gravy for a hearty dinner dish.  They’re so versatile, we find it hard to ever tire of them.

These White Corn Grits will be available in your local stores in the coming months. We’ve had a bit of a hiccup on our website, so this product is not yet available to purchase there. We don’t have a gluten free version of these white grits yet, but we do still make our gluten free yellow corn grits.

Giveaway

To help make up for the website hiccup, we’re giving away a package to five lucky readers! How to enter? Simply leave us a comment here on this blog post that tells us what you would make with these Southern-Style White Corn Grits. We’ll select five winners randomly from all who comment by 11:59 pm on Monday, May 14th.

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Cassidy Stockton Google: Cassidy Stockton
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31 Responses to “True Grit(s): Southern-Style White Corn Grits {Giveaway}”

  1. Leann Lindeman

    Hmmm… I would add some herbs, cheese, and some chopped jalapenos. It would a great side dish for steak cooked on the grill!

  2. Shrimp and grits. I would also try your fried breakfast grits–sounds delicious!

  3. Smoked sausage, onions and jalapeno peppers over grits topped with extra sharp cheddar :-)

  4. Bacon grits with a sunny-side up egg on top, covered by green onions. The only way to start a day!

  5. I would just eat them with some good old fashioned butter for breakfast! Yummy!! ;D

  6. Southern Grits cooked with plenty of cream and butter, with sauteed shrimp and little bits of salty ham.

  7. Put them in a loaf pan to cool, slice, fry in a little butter, pure maple syrup on top.Yum!

  8. Have been craving cheese grits and this would be the perfect thing to make them with!

  9. Kim Schiewetz

    Hot Buttered Grits, with scrambled eggs and sliced tomatoes……….memories of supper on hot summer Kentucky nights………..

  10. Those fried corn grit cakes sound very interesting! Definitely would have to experiment with some of that! :)

  11. Cooked in the rice cooker with the timer set for breakfast. Beep, beep, add chiles and maybe cheese. It’s ready when I am.

  12. I’m a Southern girl and I do LOVE my grits. Shrimp and grits is one of my all time favorite dishes, but I also like grits with just some salt and butter. Or grits casserole (yes, there is such a thing)…the list could go on and on :)

  13. I would blend the grits with a little bit of maple syrup and peanut butter, then caramelize a few banana slices in a skillet, add them to the grits and then top with a little bit of cinnamon. :)