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.
2112 Belle Chasse Hwy, Gretna, LA 70053
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!
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.
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.
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.