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Anson Mills Grits

  • Candy May 25, 2007 04:14 PM

Okay, since the middle man for Callaway Garden's grits took my money and never delivered I went to Anson Mills. 4 ptks. arrived with in a week. I am a life long grits eater and grits eaters, these are the best I have ever tasted. The corn flavor is full and rich, you can smell the corn straight out of the pkg. Cooking the aroma is even better. Shrimp and Grits tonight. May have to order the big package. Grits and grillades next OMG these are great!

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  1. Candy, I was raised on grits- REAL grits, in the hills of N.C. I now live in a small town in Southeast Texas with 3 grocery stores, and all 3 carry nothing but instant!
    Guess I need to turn to the net.

    1 Reply
    1. re: Spencer

      The old phrase "gooder 'n grits" doesn't apply here. They just don't get any better. Even my Yankee DH could appreciate the flavor difference. Expensve for every day but worth every penny. Even my girls (the 3 ST. Poodles in my pic) wolfed down he grits and asked for more.

    2. Yuppers...those are the kind served at Rosemary's in Las Vegas (the husband/wife chef team is from New Orleans), and they are amazing in both texture and flavor.

      1. Try ordering from the Old Mill at Guilford. They grind their own.

        http://www.oldmillofguilford.com/prod...

        1. For some reason, they keep the "real" grits over by the vegan food at my grocery store. They also keep the good broths in the vegan section too - even meat broths - go figure. Took me a while to find these things, since it never occurs to me, "hey, let's see what tasty things the vegans are eating!"

          So these Anson Mills grits... where do you find them? Intrawebs? I'm intrigued...

          9 Replies
          1. re: AbdulSheikhMohammed

            Here's their website http://www.ansonmills.com/about-us-pa...
            Their products are sold at a few retail outlets but you can also mail order. They store their grains frozen, mill the grits when you order and ship by FedEx. Small minimum order that you can mix and match. Try the Carolina Gold Rice, too. Keep the grits in the freezer if you don't gobble them up right away.
            All Anson Mills grits are from heirloom seed, organcally raised. I have never had better. Yeah, I use plain old grits for regular breakfast but these are the ones I break out when it matters. Wish I could afford to eat them every day for the rest of my natural life. I'll bet they serve these in Heaven.

            1. re: MakingSense

              For regular breakfast use and for making cheese grits I prefer the mass-market quick-cooking (NOT instant!) grits, like Quaker or Alber's. I got some large-grained whole-grain grits that were supposed to be Anson Mills, though they were sold in two-pound containers with the store label at Surfas in Culver City. They were pretty special, but took about twice as long to cook as the instructions said, leading me to think they might've been a bit old. They were also eye-watering expensive. I think I'll check out the Anson Mills website, and maybe over the next few months try some of the other brands of whole-grain grits from Early's and Loveless. If I run into anything fabulous, I'll let y'all know.

              1. re: Will Owen

                my next order will be a group order so we can buy a larger amount and share the shipping. I do like Callaway Gardens speckled heart grits too but I am going to make my next order directly from them, they used to not ship so I went through another vendor and they never arrived. But like Will for cheese grits and the like plain old Quaker, regular or quick cooking will do. Quick is what is generally available here. There is a farmer who occasionally comes to our farmer's market on Saturday and will grid to order for you and they are tasty but no where in the league with Anson. Anyone know what happened to Adams grits?

                1. re: Will Owen

                  Surfas in Culver City is one of Anson Mills' retail outlets. They sell to some places in the huge bags and retailers repackage. And yeah, some of their products seem to take forever to cook. I'll sometimes cook them most of the way the night before and finish them off in the morning. Can't wait around forever for breakfast.
                  Like you, plain old Quaker does fine with my eggs. But never, never, never instant. Those are disgusting beyond words. Maybe that's why Yankees hate grits?

                  1. re: MakingSense

                    They never have had good grits. When they have encountered them they were probably on vacation in the south and got a bowl of white glop that didn't taste like much to them and no one showed them how to salt and pepper them, break the egg yolk and scoop up a bite of grits with some egg. I've heard of some who put maple syrup, like it might be some sort of farina. I've lived in northern NY state among the grits deprived. Being on an Air Force base when we first moved there which was populated with a lot of others transferred from Savannah, there were a bunch of people who were real unhappy with the grits situation. There weren't even instant grits at the time.

                    1. re: Candy

                      I must say, Candy, that the first grits I ever ate were all-night diner white glop at four in the morning. I stopped on my way home from a party because I realized I really, really SHOULD, especially as my sweetie was with me, and I got eggs and grits and toast. Instinct kicked in, and I buttered and seasoned the grits then flopped the eggs on top and cut it all up, and it was the best breakfast (at the price, anyway) I'd ever eaten. Hooked instantly, and on pretty lousy grits at that!

                      1. re: Will Owen

                        Some people have just "got it" and some never will when it comes to intuitively knowing how something should be eaten. Those poor souls need help in understanding what some really good eating. I love my corn in any way shape or form. See my photo I just posted on Vientamese corn fritters. OMG they were some of the best!

                2. re: MakingSense

                  You know the weirdest thing is I had wondered for YEARS what that big metal warehouse behind the car wash here in Columbia was. Now it's confirmed! Too bad there's no retail store there. Several grocery stores sell them here in town but it's surprising the low profile of the place, considering that it's about a mile-and-a-half from where I live.

                  1. re: deibu

                    I took a media group there a few years ago. Made an appointment well ahead. Not much to see really since the equipment isn't self-explainitory. A lot to learn if they had the time to talk to you which they wouldn't on an ordinary work day.
                    It's a real working place. Not set up for visitors or walk-ins. Even missed it the first time we drove by.
                    You're lucky to be able to buy the products so easily. Also served at Garibaldi's. Probably a few other local restaurants.
                    Maybe the most interesting media food tour I've ever done. Google Anson Mills and Glenn Roberts - lots of interesting articles on the products and the research.

              2. Anson Mills Grits;
                They are TOO expensive, I'll grind grits for $4 a pound plus shipping.
                I found fallsmilldotcom in Tenn, on gritsdotcom and they were nice enough to send me
                a 1/2 cup sample... THE BEST GRITS IN THE WHOLE WORLD!!!!
                They are big thick grits so fresh and natural, you have to put them in water first to separate the bran, then cook for 30 minutes. Mmmm! No quick grits here baby!

                 
                 
                1 Reply
                1. re: johnwwwatson

                  Yeah, I really wanted to try Anson Mills, but I calculated the price after shipping... $12 a pound! I just can't do it. For $12 a pound I could get lobster. I do wish they'd get a wider distribution to avoid those high shipping charges.

                2. Candy, also try Logan Turnpike Mills. Scott Peacock (and there's a man who knows his grits) recommends them, and my family loves them. They do take about an hour to cook up right, though.

                  1 Reply
                  1. re: Simca

                    No grits for me, but congratulations on a brilliant screen name choice!