When the going gets weird, the weird turn pro. - Hunter S. Thompson

01 April 2009

True Grits

Via TastingTable:
For years, most cooks looking for an artisanal alternative to the ubiquitous Quaker brand had only one option: Anson Mills. This Columbia, South Carolina-based company has dominated the heirloom-grits scene since it launched in 1997, thanks to a cultishly loyal chef base and wide distribution. But these four producers have brought some diversity to the market, and in the process are leading a Grits Belt renaissance.

Boykin Mill Farms (Rembert, South Carolina) These old-fashioned yellow grits are ground in a water-powered mill and come in old-school paper or cloth bags ($5 for a two-pound bag; boykinmillfarms.com).

Carolina Plantation (Darlington, South Carolina) In the unofficial home of NASCAR, local farmers use granite stones to produce these [coarse]-ground grits. ($4 for a two-pound bag; carolinaplantationrice.com).

Mill of Old Guilford (Oak Ridge, North Carolina) Heirloom white corn and a made-to-order philosophy set these speckled grits apart from the pack ($15 for 2 two-pound bags; boiledpeanuts.com).

Mills Farm (Athens, Georgia) Tim and Alice Mills rely on one acre of corn and a trusty mule to produce the Red Mule grits local chef Hugh Acheson loves (redmulegrits.com; call 706-543-8113 for current prices).
I have historically been an Anson Mills partisan (as foodie friends in NYC will attest) but look forward to checking these other sources out.

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