CCHS Favorites Stone Ground Grits - White
CCHS Favorites Stone Ground Grits - White
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Three-quarters of the grits sold in the United States are bought in the South, and Charleston Favorites Stone-Ground White Grits are some of the best you can buy. Made from select Southern corn and ground on an authentic millstone — just like they've done it for centuries — these grits cook up smooth and creamy, perfect alongside bacon and eggs in the morning or as the star of a classic shrimp and grits.
The stone-grinding process takes this Southern staple back to its roots, delivering flavor, nutrition, and history in every bowl. Ground the same way our ancestors milled them over 170 years ago, these grits carry all the texture and depth that gave original stone-ground grits their nationwide reputation.
Whether you cook them in water, milk, or — our favorite — chicken stock, they deliver a richness and thickness you simply can't get from generic store-bought grits. Feeling like a Lowcountry pro? Cook and pack them into fried grit cakes that elevate any dish that lands on your table.
Extra creamy grits recipe: Combine 1 cup grits, 4 cups milk, 1 cup water, ½ lb butter, 1 tsp salt, and 1 tsp coarse ground pepper. Bring to a boil, reduce heat, and stir often for 20–30 minutes.
To protect product integrity, store in the refrigerator or freezer — these grits contain no preservatives or additives. Non-GMO and gluten-free.
Packaging: 2-pound cloth bag.
Three-quarters of the grits sold in the United States are bought in the South, and Charleston Favorites Stone-Ground White Grits are some of the best you can buy. Made from select Southern corn and ground on an authentic millstone — just like they've done it for centuries — these grits cook up smooth and creamy, perfect alongside bacon and eggs in the morning or as the star of a classic shrimp and grits.
The stone-grinding process takes this Southern staple back to its roots, delivering flavor, nutrition, and history in every bowl. Ground the same way our ancestors milled them over 170 years ago, these grits carry all the texture and depth that gave original stone-ground grits their nationwide reputation.
Whether you cook them in water, milk, or — our favorite — chicken stock, they deliver a richness and thickness you simply can't get from generic store-bought grits. Feeling like a Lowcountry pro? Cook and pack them into fried grit cakes that elevate any dish that lands on your table.
Extra creamy grits recipe: Combine 1 cup grits, 4 cups milk, 1 cup water, ½ lb butter, 1 tsp salt, and 1 tsp coarse ground pepper. Bring to a boil, reduce heat, and stir often for 20–30 minutes.
To protect product integrity, store in the refrigerator or freezer — these grits contain no preservatives or additives. Non-GMO and gluten-free.
Packaging: 2-pound cloth bag.
