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Grits

I'm new to Southern cooking. What's your go-to brand for grits? I keep reading about "real" grits being stone-ground grits, but all I can find at my local Winn-Dixie are quick grits. Surely there's some good quick grits out there.

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Winn-Dixie
2112 Belle Chasse Hwy, Gretna, LA 70053

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  1. Buy the yellow corn grits from the bulk products section of Whole Foods. I used to be a white corn purist, but I love how creamy this cooks up! Think you'd be happy with it. Like it better than the more vaunted stone-ground, which I'm sure is heresy in some parts!

    1. Dorignac's has old fashioned yellow grits in a clear bag. I can't remember the brand and I'm not at home now but you can't miss them. They take at least 30 minutes to cook. Four parts water to one part grits. I put the grits into the salted tap water and then turn the fire on and stir occasionally; this keeps them from getting lumpy. Put a big slab of butter in them when they start to thicken. Some like to add cheese at the very end but I'm not a big fan of cheese grits. If they get too thick, just add a little water and stir it in.
      Nothing fancy or gourmet about grits.

      1. Not necessarily "New Orleans", per se, but you might want to explore Anson Mills' website. They have some wonderful product, from polenta to grits...etc....

        3 Replies
        1. re: Monch

          Upon reflection, my terse answer appears a bit "snooty" and for that I apologize.

          I'll reply to the actual OP's question from my perspective and see what the group thinks.

          I'm in Madison, Wisconsin and have two choices: Quaker Instant or Quaker Old-fashioned

          I go with Old-Fashioned but have no other baseline, other than the "high-end" mail-order Anson Mills products.

          1. re: Monch

            Me too. However the last bag I purchased had a lot of hard ends. Maybe it was just a bad bag.

          2. re: Monch

            2nd that - love their grits. Buy Aunt Jemima Old-Fashioned Grits also; very good, long cooking. Can not stand an instant grit!

          3. Though much more of a Deep South "thing," than New Orleans, I am a fan of Anson Mills' grits: http://www.ansonmills.com/

            Just as Monch mentions.

            We usually go for the yellow corn, but I feel that more NOLA chefs and cooks would go for white corn, though with their preps, might end up looking more yellow - butter, cheese, or some form of roux or gravy.

            Just my choice, along with John T. Edge.

            Enjoy,

            Hunt

            1. What brands of quick grits do you find?

              http://www.wwltv.com/frank-davis/Fran...
              This Louisiana TV station just calls for Quick Cooking Grits. My experience with quick grits is that they are best with a longer cooking time (e.g. 20 minutes).

              1 Reply
              1. re: paulj

                Yep on the longer cooking time, and using half milk also lends a really nice consistency.