Palmetto Farms Mixed Yellow and White Stone Ground Grits 2 LB - Non-GMO - Just All Natural Corn, No Additives - Naturally Gluten Free, Produced in a Wheat Free Facility - Grinding Grits Since 1934

One thing to be aware of: My first batch (2 servings, 1/2 cup, 68 grams) turned out very runny. I followed pkg directions (2 cups water) @ 4 to 1 ratio water to grits. I thought the mistake was on me but then I noticed 1 serving =34grams. I use a food scale (in grams), and simply weighed out 68 grams for 2 servings, & grits were very runny. I then looked at labels from several other companies, that mfg. grits, and their serving size for 1/4 cup was 41 grams. For my 2 servings I weighed 82 grams + 2 cups water =perfect grits! I do not necessarily consider a 7 gram difference @ 1/4 cup deceptive marketing as this may have more to do with moisture content, than anything else-simply be aware, make the adjustment, and you will be just fine. 5 star product in my opinion.

I am rather new to the consumption of grits. I always wanted to try it but never did until recently. I ordered grits made from different companies just to give it a fair chance.The other day I was preparing to make some cornbread baked in a cast-iron skillet. My pantry is a little disorganized and couldn’t find my regular cornmeal. I grabbed the bag of mixed grits inadvertently, made from white and yellow cornmeal. I actually didn’t realize it was grits until later.The cornbread was the best I had ever made. It had crunch and flavor, just coarse enough. I love stoneground products anyway. But this was exceptional.I made two different variations of my gritty Palmetto cornbread. The one was a plain variety, and the other I added hot peppers, onions, and a generous amount of sharp cheddar cheese. Both were fantastic.PS I contacted the company and had several wonderful conversations with the owners and told them how much I loved their products. I shared some ideas. I asked them about possibly purchasing in bulk. Even though that is out of the ordinary to sell bulk to the public, they were very open to discussing it.I learned a little bit about their business that it’s a three generation family owned business. They take great pride in their products and service. I already feel like a member of the family.I shared my recipes with them to use their grits to make cornbread. They are going to try my recipes. ❤️😎☺️

These are the best grits. Obviously takes longer to make but worth it. It’s restaurant quality not the instant stuff of course 🤣. Once you try these grits, you won’t go back to anything you’ve had before.

I bought these to make for my mom. I have a history of not liking grits. I crock potted them to cook long and slow and made shrimp and grits and to my surprise, they were delicious.

Buy these and you will never buy instant or cheap grits again. Toothsome but tender. Makes into a proper shrimp and grits.

For years I have been eating another brand of yellow grits that I reviewed here. Recently, the other brand of yellow grits was not available so I bought these - which are a mix of yellow grits and white grits.So happy that I bought these. I actually like them a little better, and the price is MUCH better!I find white grits to generally be a little sweeter, and yellow grits to be a little bit more earthy. These grits deliver the sweetness of the white grits and the earthiness of the yellow grits. I do not believe that these are a 50/50 mix - I don't know for sure, but I think there are substantially more yellow grits in the mix. And for me, that's a good thing as I like the flavor balance just the way they made it here.Regardless, I grew up in the south and I've been eating grits all my life (more than 50 years), and these are my new favorite.PS - PRO-TIP: For those of you who are new to real stone-ground grits (as opposed to regular or quick grits), before cooking your grits soak them in a bowl of water for several minutes and then skim off the hulls/chaff which float to the top. If you can soak them in the refrigerator overnight, even better. Then place the grits in your cooking pot before adding the remaining cooking water (do NOT use straight tap water - spring water, purified water, or even distilled water is better) and salt to flavor.

These grits are the best. Creamy and flavorful. But cook them right!1) Before cooking measure your grits, put in a bowl and cover with water. Let soak for -20m and then use a sieve to remove the floaters. Then drain and cook.2) instead of water, try 50% half-and-half and 50% low-salt chicken broth. The recipe seems to call for too much water. I hold out -1/2 of the broth and add as needed.3) add salt and butter to taste.

Better tasting than what you get at the grocery. I like the mix of yellow and white grits.