CAROLINA PLANTATION Stone Ground Yellow Grits, 32 OZ

Great tasting

These are the long cooking type of grits. Not over processed so it has great taste and nutritional value. Very low heat and long cooking time- it takes 60 mins. for them to cook but it is so worth the time. Delicious. So much flavor the quick type has none of. I use a flame tamer underneath the pan so they don't stick, even tho I use a non-stick pan, and stir often.

We lived in SC for 20+ years and discovered them at a Bistro. We now live further north and I am so happy that we can get these grits through Amazon. They are perfect for Shrimp and Grits!

These were perfect for my dish!!! I made shrimp and grits and they were delicious!!! I used 2 cups of grits with 3 cups heavy whipping cream and 3 cups of whole milk.... heavenly!!! I let them cook for an hour. During the hour I had to put a little water in the pot to keep them loose, but they turned out so silky and smooth. Use a whisk when you are starting your grits then move over to a spoon. Also, add your cheese at the end with a little butter(REAL BUTTER). People will come back for more. Trust!!!!

Why would anybody pay over $8 per pound for grits- a common item that can be found in abundant supply on mega-mart shelves everywhere (at least here in the South)? And can it make sense to pay a premium for grits that benefit from overnight soaking and still take up to an hour on the stove?The answer is simple; there is a big difference in grits. The goopy, flavorless blob of quick cooking (or worse, instant) grits justifies the disdain so many hold for grits. And most of the expensive, stone ground, supposedly 'artisanal' products on the market are not much better. As a grits snob I was for years spoiled; a family friend summered in North Carolina and each year brought me several pounds of course ground yellow grits from a grist mill there. They've become the standard for me that thus far no other grits can match, though these came close.I've bought grits from grist mills all over the nation and they inevitably fall short in one or both of two regards.. The first is flavor. Yes, good grits have a taste of their own for which cheese or gravy are enhancements rather than substitutes. I am pleased to report that Carolina Plantation Stone Ground Yellow Grits do meet the grade here. The subtle but distinctive corn flavor makes the grits incomparably superior to any grocery store brand I have ever experienced.Unfortunately I can't award five stars because these Carolina Plantation grits fall short in the other critical measure - texture/ mouth feel. Now, I'm aware that this is a highly contentious element of 'grits theory' and you may prefer the texture of Carolina Plantation grits. I don't. Like nearly all the grits available today - including some prestigious brands labeled 'coarse ground', these are too finely ground. One superior mill even rescued a heritage strain of corn to assure authenticity of flavor but still missed the texture mark on their very expensive "coarse ground grits". Some brands are much closer to corn meal than grits, and that's fine if that's what you want. It's a better texture for some applications like grilled grits/polenta. But served alongside ham and eggs, or slathered with gravy at supper, or even in a cheese grits casserole a much larger grind is, in my opinion, far superior. I know, real grits take a long time to cook and the coarser they're ground the longer they take. Good grits are worth it, which you may not believe until you experience grits done right!The grist mill that makes the best grits I've ever had doesn't sell online and can't seem to handle telephone sales, so until I make the acquaintance of somebody in or around Linville, NC I'm stuck with what I can find online. I will keep sampling other brands but for now Carolina Plantation is the best of the lot.

When I made the first batch, they had that "just starting to go stale" taste. Edible, but not great.I also didn't like how hard it is to open the package, although that's mostly because I didn't like the idea of cutting into a cloth bag. I was undoing the stitches.The cloth package is cool and feels old fashioned, but I don't think it keeps the product fresh.

Other reviewers rave about how delicious these grits are, and now I have to do the same! I deeply appreciate fine foods, and these grits are absolutely the best. I followed the suggestion to saute' them for a few minutes in butter before adding the milk and water, in order to bring out the full flavor, and I have to say that these grits are worth the extra cost. The flavor and creaminess is phenomenal. I'll never ever go back to the other brands.I am hypoglycemic, meaning that I have to be careful about starch and sugars, only eating the more complex carbohydrates. I have these grits for breakfast and they keep me energized very well until lunch time. Before I bought these, I had to force myself to eat breakfast at all, because even though my sugar level is low in the morning, I have no appetite. But now I really look forward to having these. I make them beforehand, 1 cup of dry grits producing about 5 or 6 cups of finished grits, then warm a portion up in the morning. I just can't tell you how tasty and wonderful they are - you have to try them for yourself. If you appreciate really good food, you'll love these. Be sure to follow the best southern recipes (not for quick grits!), cook these for a full hour (longer if you live at high elevations like I do). Then sit down to a wonderful meal!

Not a Southerner and not familiar with Great Grits... until now.. a dear friend from North Carolina gifted us a bag... and now we ordered two bags and will soon be setting up regular deliveries of the GREAT GRITS!