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Apr 15, 2009 08:43 AM

Where to buy stone ground hominy grits in Baltimore

Foul weather makes me want to dive into a big bowl of shrimp and grits. Unfortunately, the only grits available at grocery stores near me (including Whole Foods and Eddie's) are of the bland kind from Quaker. Any ideas on where I can find stone ground hominy grits in the Baltimore area? Thanks!

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  1. harris teeter may have the bob's red mill polenta , 'cause i've bought it in their arlington store. otherwise, i'd suggest ordering from online: anson mills and the like.

    1. What's the difference between hominy grits and raw polenta?

      I know Trinacria on the westside carries raw polenta cheap.

      5 Replies
      1. re: KAZ

        Hominy grits are very different from polenta, which is basically coarse ground cornmeal and can be subbed for standard grits. Hominy grits are made from ground hominy (hominy, posole, and nixtamal -- all corn soaked in lye) which changes the flavor and texture quite a bit.

        1. re: zebcook

          I suppose it's possible you can find nixtamalized grits where you live, but I'm doubtful. Virtually all grits nowadays are just de-germed coarse-ground corn, without the lye-soaking step. Definitely confusing, since "hominy" still means corn that's been soaked in a lye solution, but "hominy grits" doesn't mean that. Which makes it very difficult to find nixtamalized grits to buy, since there's no separate term for it. But the non-nixtamalized grits is what most people (even deep southerners) are used to, so that's probably what ILoveBacon is looking for.

          Most often, grits have had the germ removed, while cornmeal hasn't--although even that's not clearly defined. Dry polenta is the same as cornmeal (typically coarse cornmeal, though polenta can be traditionally made with a medium-fine grind too). Removing the germ allows the cornmeal to last much longer without going rancid, but it also significantly changes the taste. (But, again, that taste isn't part of traditional southern grits.) Nixtamalization also removes the germ, which might be how the word hominy got involved (though 100 years ago, southern grits would have been made from hominy, so "hominy" may have been to distinguish it from "rice grits" or "bean grits"—I don't know that those were in use in the American south 100 years ago, but they are terms used nowadays for coarsely ground whatever).

          1. re: RWeaver

            rice grits, bean grits --- 'splain that please.

            1. re: RWeaver

              also hominy grits aren't from hominy anymore? right there on the label, these quaker old-fashioned grits say "enriched white hominy"

              then they are mislabeled?

              hominy is from the algonquin (apparently) and is hulled corn with the germ removed.

              how do they remove the hull if not with lye or "nixtamilzation"? when anson mills does hominy grits, they use potash.

              ""The distinct corn varieties of Charleston’s kitchen garden heritage—the best of which stayed close to their Native American antecedents—drew Anson Mills into heirloom farming and artisan milling. These “single family hand selects” produce rainbow colors, grow up to 15 feet tall in the field, and possess varying hardness and kernel architecture depending on what they were bred for—fresh hand-milling, parching over fire, or processing to hominy with potash."""

              my recollection from the many grits discussions is that that there are hominy grits, and then there are "stone ground grits". (i don't know why hominy grits aren't ever "stone-ground" -- or is this a wrong impression? are the "stone-ground" not hulling the corn? or leaving the germ in? is that how anson mills, e.g., differs from quaker hominy grits?).

        2. Ashland Roller Mill, 1 1/2 hours south of DC, markets grain products under the names Patrick Henry and Byrd Mill. I live in Ashland and only use Patrick Henry cornbread mix for southern-syle (not sweet) cornbread.

          Here's the link for ordering stoneground grits: