Marsh Hen Mill White Grits | Stone Ground White Corn | Gluten-Free, No Additives | Instant for Quick Meals | Family Farm Grown on Wadmalaw Island | Old-Fashioned Grits | 24 oz (Pack of 1)

If you love grits you’ll love the stone ground grits even more. I recommend soaking in warm water for a few minutes and skimming the floating bits. These can be slow cooked if you’re careful to add adequate moisture or stove top in about 30 minutes. Keep frozen after opening for long term freshness. Fair price if you don’t live in the low country, taste fresh, good quality.

Fantastic! These are the best grits.

Reminds me of what grits used to feel and taste like. Will keep buying this!

Done by the instructions, with patience, this is great grits and will last.

I am not a grits connoisseur, but I do like grits. I decided to order this brand and Bobs Red Mill brand in order to compare. As far as taste goes, I like both. That leaves cooking time. Bobs takes about 5-7 minutes, with a grits/water ratio of about one to four. 1/2 cup grits makes a half small pot. The Marsh Hen takes an unknown period of time and an unknown ratio of grits to water because I start with a 1/5 ratio and just keep cooking and adding more water until I finally have to do other daily tasks and can’t be by the stove any longer. I turn it off to let it “finish” after about 40 minutes, and come back to it later to find them still gritty and needing more water/cooking time. I must be doing something wrong. 1/2 cup of grits makes a full small pot not quite done. The Marsh Hen are not packaged with instructions, which should be a hint to me that these are for an expert, not a rookie like me who spent the first 18 years of his life in Pittsburgh before moving south 50 years ago.

Cream and delicious whether you add cheese (I don’t) or prepare the another (I add butter and a bit of black pepper. I prefer the grits a bit savory.

While these are very gritty at first, once cooked they become creamy - if this works for you, buy these.

These grits have been written up by several chefs. It truly is the best we ever had