Stone Ground Grits

[Laker14]

I'm looking for stone-ground grits, and all I can find are "quick" grits.

Anybody know where I can find stone-ground around TV?

[Gpsma]

I have no idea where to get them here…but Amazon is just a click away

[Laker14]

I have no idea where to get them here…but Amazon is just a click away

Yes, I've seen them there. I have some hesitation to buy stuff like that on Amazon, and would prefer to find a local source, if I could.

[Caymus]

Have you tried Sprouts? Also, Walmart has a ship to store option.

[npwalters]

there is a vendor at the Saturday market at Brownwood that sells them and stone ground corn meal

[Laker14]

there is a vendor at the Saturday market at Brownwood that sells them and stone ground corn meal

wonderful! Thanks for the info.

[Laker14]

Have you tried Sprouts? Also, Walmart has a ship to store option.

Haven't tried Sprouts. Will do that.
Walmart's "ship to store" thing drives me nuts. From what I can tell they are a clearing house for 3rd party vendors, as opposed to stocking the items themselves. That gets me into the world of what I don't like about buying perishables from Amazon.

Thanks for the idea about Sprouts.

[asianthree]

I buy my stone ground grits at the Biltmore, can by online also. Ground on property, as good as the mill my great grands used to grind their at.

[Laker14]

I buy my stone ground grits at the Biltmore, can by online also. Ground on property, as good as the mill my great grands used to grind their at.

I am not familiar with the Biltmore. Where is that?

[asianthree]

I am not familiar with the Biltmore. Where is that?

Asheville NC. They have on property hotel, boutiques, with wineries, cheeses, beef, and Christmas store. The tour of the Biltmore will never disappoint, sadly their grits are no longer offered on line only in store

[Kelevision]

I'm looking for stone-ground grits, and all I can find are "quick" grits.

Anybody know where I can find stone-ground around TV?

I bought some in Sawgrass Grove. Either the market or the butcher? I can’t remember which. They were in a white cloth bag.

[Laker14]

I bought some in Sawgrass Grove. Either the market or the butcher? I can’t remember which. They were in a white cloth bag.

Thanks for that information.
Is that closer than Asheville?

[Kelevision]

Thanks for that information.
Is that closer than Asheville?

Sawgrass Grove? It’s a mini town square type place in the villages south of 44.

[Caymus]

Haven't tried Sprouts. Will do that.
Walmart's "ship to store" thing drives me nuts. From what I can tell they are a clearing house for 3rd party vendors, as opposed to stocking the items themselves. That gets me into the world of what I don't like about buying perishables from Amazon.

Thanks for the idea about Sprouts.

Have you ever tried polenta (Italian Grits:))? Depending on cooking techniques, the texture can be nearly identical.

[Kelevision]

Have you ever tried polenta (Italian Grits:))? Depending on cooking techniques, the texture can be nearly identical.

In my personal opinion as someone from the south raised on grits but who also loves polenta. They’re very different. Specifically if you’re talking stone ground grits.

[asianthree]

Have you ever tried polenta (Italian Grits:))? Depending on cooking techniques, the texture can be nearly identical.

No self respecting southern would consider polenta even close to stone ground grits. In southern households grits recipes and techniques are passed down generations. Plus no self respecting southern would ever have quick cook or instant grits in their house. That is quoting from my great, great grandmother, great grandmother, grandmother respectively

[gbs317]

No self respecting southern would consider polenta even close to stone ground grits. In southern households grits recipes and techniques are passed down generations. Plus no self respecting southern would ever have quick cook or instant grits in their house. That is quoting from my great, great grandmother, great grandmother, grandmother respectively

How long do you cook stone ground grits and maybe you can share one of your grandmothers recipes.

[collingwood]

I'm looking for stone-ground grits, and all I can find are "quick" grits.

Anybody know where I can find stone-ground around TV?
WinnDixie Sumter, located with produce.

[collingwood]

Winn Dixie Sumter, located with produce when you enter the store. Along with dried beans.

[sharonl7340]

I am not familiar with the Biltmore. Where is that?

It is the largest privately owned estate house in the US. Built by George Vanderbilt in 1895 in the French Chateau style. It remains in that family today and it actually turns a profit. Biltmore in Asheville North Carolina (https://www.biltmore.com/)

[arbajeda]

I use Bob's Red Mill polenta. Get it at Publix. You might have to visit several stores, they don't have it in all of them. Store manager should be able to tell you.

[Laurel Maryland]

I'm looking for stone-ground grits, and all I can find are "quick" grits.

Anybody know where I can find stone-ground around TV?
I order on-line from Anson Mills (Anson Mills - Artisan Mill Goods from Organic Heirloom Grains (https://ansonmills.com)). Not cheap, but delicious top-quality products.

[Black Beauty]

Aldi

[Wanda GV]

You can buy them at Fresh Market.

[asianthree]

How long do you cook stone ground grits and maybe you can share one of your grandmothers recipes.

Grits are a day long process, my recipes are had written by each generation, for family only. Each has different ingredients and techniques. Our son uses my great grannies, but adds smoked Gouda and parmigiana.

I can’t give you our fried chicken recipe, but I can tell you I have never gotten it right. I fail every time when to turn the chicken. In my head my great granny said you can smell when to turn the chicken, I am alway too early. Chicken should only be turned once. I go out for fried chicken

[gbs317]

I’ll have to give the stone ground grits a try.
I understand family recipes, it’s like my mother’s sauce, if I showed you I’d have to make you swim with the fishes…lol

[PurePeach]

I'm looking for stone-ground grits, and all I can find are "quick" grits.

Anybody know where I can find stone-ground around TV?

I’m from GA and have always bought freshly ground grits from Logan Turnpike. The grind them then ship them and they are wonderful! Logan Turnpike Mill (https://loganturnpikemill.com/)

[swiley]

I'm looking for stone-ground grits, and all I can find are "quick" grits.

Anybody know where I can find stone-ground around TV?
The Old Mill store (not the restaurant)in Pigeon Forge, TN has both white and yellow stone ground grits available in their online store (shop.old-mill.com).They are authentic stone-ground. The store is actually in the old historic mill that is still operating.

[donnamayo]

I'm looking for stone-ground grits, and all I can find are "quick" grits.

Anybody know where I can find stone-ground around TV?

There is a vendor at the Sat.am Farmer’s Market that sells them.
They were located on the side of the square by Rustic Rose and Five Guys.

[Laker14]

There is a vendor at the Sat.am Farmer’s Market that sells them.
They were located on the side of the square by Rustic Rose and Five Guys.

Thank you.

[JMintzer]

No self respecting southern would consider polenta even close to stone ground grits. In southern households grits recipes and techniques are passed down generations. Plus no self respecting southern would ever have quick cook or instant grits in their house. That is quoting from my great, great grandmother, great grandmother, grandmother respectively

https://y.yarn.co/42e72496-7413-45d1-a2d6-9504637201c1_text.gif

[Salty Dog]

Grits are a day long process, my recipes are had written by each generation, for family only. Each has different ingredients and techniques. Our son uses my great grannies, but adds smoked Gouda and parmigiana.

I can’t give you our fried chicken recipe, but I can tell you I have never gotten it right. I fail every time when to turn the chicken. In my head my great granny said you can smell when to turn the chicken, I am alway too early. Chicken should only be turned once. I go out for fried chicken

I've often wondered why there is a reluctance to share family recipes. I understand if it's a commercial trade secret. Otherwise why not share them with friends or even on a forum where others can enjoy them?

[shaw8700@outlook.com]

Have you ever tried polenta (Italian Grits:))? Depending on cooking techniques, the texture can be nearly identical.

That’s because it is. Cornmeal=grits=polenta

[margaretmattson]

That’s because it is. Cornmeal=grits=polenta Grits and Polenta are made from different types of corn. OP would not be interested in polenta because it is drier than grits.

[CFrance]

I've often wondered why there is a reluctance to share family recipes. I understand if it's a commercial trade secret. Otherwise why not share them with friends or even on a forum where others can enjoy them?
I'm with you.

[Ropnrose]

wonderful! Thanks for the info.

Yes! The seafood vendor at Brownwood sells stone ground grits and cornmeal. I use the grits all the time!

[asianthree]

I've often wondered why there is a reluctance to share family recipes. I understand if it's a commercial trade secret. Otherwise why not share them with friends or even on a forum where others can enjoy them?

I'm with you.

Our recipes are on hand written paper, from generations. Most but not all have been copied (my great granny’s handwriting was beautiful, self taught)
Bound in a family cookbook, like the family bible, it is passed down to one of the children and so on. There are only 6 copies.
One must possess the passion to be given that gift. My aunt, didn’t think either of her children cared enough for family history, or the passion, so I was given her book, in her will.

Everyone is old enough to remember going to County, fairs, and the competitions for baking canning, and some type of casserole. It wa blue ribbons, in those days. One of my great granny’s recipes was given to a close family friend she entered under her name, at a state fair, in the 50’s, signed that she was the true originator of the recipe. That was the last time any recipe has ever been given out.

I was honored to receive my book, and gave the promising to keep all within the selected few who have the book. I gave that promise to my great granny, my granny, and my mother.

I was raised to honor and respect my family’s before me. Some don’t understand, I am guessing both of you would be in that category. My guess if you were in my family you would have been passed over for the book.

[CFrance]

Our recipes are on hand written paper, from generations. Most but not all have been copied (my great granny’s handwriting was beautiful, self taught)
Bound in a family cookbook, like the family bible, it is passed down to one of the children and so on. There are only 6 copies.
One must possess the passion to be given that gift. My aunt, didn’t think either of her children cared enough for family history, or the passion, so I was given her book, in her will.

Everyone is old enough to remember going to County, fairs, and the competitions for baking canning, and some type of casserole. It wa blue ribbons, in those days. One of my great granny’s recipes was given to a close family friend she entered under her name, at a state fair, in the 50’s, signed that she was the true originator of the recipe. That was the last time any recipe has ever been given out.

I was honored to receive my book, and gave the promising to keep all within the selected few who have the book. I gave that promise to my great granny, my granny, and my mother.

I was raised to honor and respect my family’s before me. Some don’t understand, I am guessing both of you would be in that category. My guess if you were in my family you would have been passed over for the book.
Then why brag about it?

[Laker14]

I've often wondered why there is a reluctance to share family recipes. I understand if it's a commercial trade secret. Otherwise why not share them with friends or even on a forum where others can enjoy them?

I wouldn't worry about it. With all of the folks on YouTube willing to share their recipes, some family, some professional, there is plenty to try out without the contributions of those who don't wish to share.

I love trying out YouTube stuff, and many of the better contributors really try to impart the "touchy-feely" aspects of proper prep. As a matter of fact, it is from looking at YouTube videos that I got a hankering for some stuff that recommends the stone ground grits.
Keep on cookin'!

[asianthree]

Then why brag about it?

Not a brag as you call it but information that was asked..why many don’t pass on family recipes. Promise and respect to those before us would be the reason for those who treasure wisdom, and time shared with each recipe.

The stories and memories would be of no value to someone from the outside, as one makes them with the next gen, you give tips, and share when and who you made them with. The mistakes, of trying to sub lard, or cake flour for regular flour.

Rarely do very old family recipes turn out for others, unless you had the experience, with those who wrote them. I use a kitchen aid to mix my jam cake, my great aunt used a wooden spoon, I baked with her for 15 years, The batter is so thick it still amazes me that she could make 15 cakes every holiday without her arm falling off. Hers was better than mine, but I keep trying every year since she passed, maybe I will use my granny’s wooden spoon this year.

I do however give out from my father’s side the recipes, book is in handwritten German, from great great and great grandma’s, and if you can translate the language, handwriting, and what a handful is equivalent to today’s measurements. No sugar used in the entire book,, they only used honey from their bees, and there were specific honeys used. Hives close to the house, in the orchard, and over by the old barn. Yes different honey changes the outcome greatly. No promises to not share recipes, especially the beak, chicken feet…recipes