Yellow Grits
Stone-ground from a single Tennessee corn variety, these yellow grits have the kind of toasty, earthy depth that instant grits spend their whole life pretending to have.
What It Is
Grits are dried corn ground coarse, and the stone-ground process keeps the germ intact, which is where most of the corn flavor lives. Most grocery-store grits have that part milled out for a longer shelf life. These don't, so they taste like actual corn.
They come from Beaverdam Creek corn grown in this region. Yellow corn tends to run a little bolder in flavor than white, with a faint sweetness and a golden color that holds up even after a long, slow cook.
What To Do
The rule with stone-ground grits is low heat and patience. Start with about four parts water to one part grits, bring to a simmer, then stir often for 30 to 45 minutes until they go thick and creamy. Salt the water early. Finish with butter and you are done, or go further with cheese, a fried egg, or sautéed shrimp.
Because the germ is still in there, store them in the fridge or freezer and use within a few months. They are worth the small effort of keeping them cold.
