What was once considered a dish common only to the South, grits are now being discovered nationwide as a hearty, delicious hot cereal alternative. Our grits are made from select North Carolina grown non-genetically modified white corn. The corn is ground on antique millstones, then sifted to perfection, retaining all of the natural corn oils to produce a rich corn flavor exactly as it would have tasted generations ago. If your only experience with grits has been the instant, quick, or restaurant varieties, then you are in for a pleasant surprise. Judging by years of public acclaim we are convinced that we have absolutely the best grits in the world! Try them and see for yourself.
Gluten-Free.
| Weight | 1 lbs |
|---|---|
| Dimensions | 8 × 3.5 × 2.5 in |
| Ingredients |
Non-genetically modified white corn. |
| Recipe |
1 cup OLD SCHOOL BRAND Grits Bring water to a boil. Add salt and stir in grits. Reduce heat and simmer for 20-25 minutes stirring occasionally. Remove from heat. Add margarine, stir and serve. Serves 4. |
DAVE’S SHRIMP AND GRITS
Shrimp and grits are one of our favorite family meals. It’s perfect for an easy weeknight meal or to make a large batch for a crowd. You can even make this dish in your crockpot… how much easier does it get? This creamy, classic southern dish will not disappoint.
Ingredients.
4 cups water
1 cup Old School Mill’s Stone Ground White Grits
Dash of Salt
2 oz. Cream Cheese
2 oz. Unsalted Butter
1/2 cup Dried Chives
1 heaping TBSP Chicken Base
Cooked Shrimp
Directions.
Cooking Grits over stove: Add water and dash of salt to a pot and bring to a rolling boil over high heat. Add grits, stir and reduce heat to low, cover pot and let simmer for about 30 minutes, stirring occasionally.
Cooking Grits in Crock Pot: Add grits, salt, and water to the crockpot and cover. Cook on high for 4 hours or low for 8 hours. If grits are too “runny” remove the lid and continue to cook grits until desired consistency. If grits are too “thick or clumpy” add more water until desired consistency.
Once grits are cooked, add cream cheese, butter, chives, and chicken base and stir until mixed in. Add cooked shrimp and serve.
What was once considered a dish common only to the South, grits are now being discovered nationwide as a hearty, delicious hot cereal alternative. Our grits are made from select North Carolina grown non-genetically modified white corn. The corn is ground on antique millstones, then sifted to perfection, retaining all of the natural corn oils to produce a rich corn flavor exactly as it would have tasted generations ago. If your only experience with grits has been the instant, quick, or restaurant varieties, then you are in for a pleasant surprise. Judging by years of public acclaim we are convinced that we have absolutely the best grits in the world! Try them and see for yourself.
Gluten-Free.
| Weight | 1 lbs |
|---|---|
| Dimensions | 8 × 3.5 × 2.5 in |
| Ingredients |
Non-genetically modified white corn. |
| Recipe |
1 cup OLD SCHOOL BRAND Grits Bring water to a boil. Add salt and stir in grits. Reduce heat and simmer for 20-25 minutes stirring occasionally. Remove from heat. Add margarine, stir and serve. Serves 4. |
DAVE’S SHRIMP AND GRITS
Shrimp and grits are one of our favorite family meals. It’s perfect for an easy weeknight meal or to make a large batch for a crowd. You can even make this dish in your crockpot… how much easier does it get? This creamy, classic southern dish will not disappoint.
Ingredients.
4 cups water
1 cup Old School Mill’s Stone Ground White Grits
Dash of Salt
2 oz. Cream Cheese
2 oz. Unsalted Butter
1/2 cup Dried Chives
1 heaping TBSP Chicken Base
Cooked Shrimp
Directions.
Cooking Grits over stove: Add water and dash of salt to a pot and bring to a rolling boil over high heat. Add grits, stir and reduce heat to low, cover pot and let simmer for about 30 minutes, stirring occasionally.
Cooking Grits in Crock Pot: Add grits, salt, and water to the crockpot and cover. Cook on high for 4 hours or low for 8 hours. If grits are too “runny” remove the lid and continue to cook grits until desired consistency. If grits are too “thick or clumpy” add more water until desired consistency.
Once grits are cooked, add cream cheese, butter, chives, and chicken base and stir until mixed in. Add cooked shrimp and serve.
