Stone-ground Grit

Stone-ground grit is a coarse meal milled from whole dried corn with visible flecks of bran and germ. It cooks slowly into a creamy yet slightly nubby porridge with deeper corn flavor than quick grits, used for breakfast bowls, savory sides like shrimp and grits, and baked casseroles; typically sold dry in white or yellow varieties.

Grits trace to Indigenous maize preparations and became a staple of the American South, especially in the Carolinas and Georgia. Stone milling preserves more of the kernel and endures through regional mills and small producers.