Stone-ground Grits are ground the same way our ancestors ground them 170 years ago. The grind processes all the flavors and the textures that gave original grits their reputation. For extra creamy grits, use 1 cup grits, 4 cups milk, 1 cup water, Â¼ pound butter, 1 teaspoon salt, 1 teaspoon course ground pepper. Add all ingredients and bring to boil. Reduce heat and stir often for 20 to 30 minutes.
Lakeside Mills has been producing stone ground corn meal products in North Carolina since 1736. Our history is long and rich. We take pride in providing to our customers the old southern style of corn meal and flour products that they have used for generations. White stone ground grits - made the old fashioned way.
Manufacturer: Joseph Albers
Brand: Joseph Albers
The Albers line of corn meal has been used for generations. Albers yellow and white corn meal are essential ingredients to prepare everything from sweet corn bread and corn muffins to fried fish and chicken. The great taste and unique texture comes from using only the most premium corn and a special milling process. Albers has been a west coast favorite for over 100 years and we know it will be your favorite too.
Our grits are course steel-cut grits from whole yellow corn kernels and contain 2.5 pounds of grits in the package. They provide more nutrition and fiber than other organic corn grits since most other sellers offer processed grits that have had their bran and/or germ removed. For the best health benefits with grains, you should choose a whole grain variety. To reach a creamy texture you will have to cook these yellow grits longer and for the best results we recommend using a slow cooker. Our grits are controlled both in nature and quality. Growers must meet rigid specifications; crops must be three years away from the use of chemicals on grain and soil. Our grits are as natural a product and as pure as we can possible make them. "a new study shows that corn has the highest level of antioxidants of any grain or vegetable - almost twice the antioxidant activity of apples" whole grain council. Whole grain steel cut grits offer more fiber, in fact over 7g of fiber per 100g for ground yellow corn. We recommend these grits be stored in the freezer to maintain their freshness.
Cook time 20-25 minutes Kentucky Proud; made in KY from locally sourced grain ground by a 6th generation milling family in their water-powered gristmill Recipe for Basic Cheese Grits Casserole 4 cups water 1 cup grits 1/2 teaspoon salt 2 tablespoons butter 1 cup shredded cheese 2 slightly beaten eggs (in a separate bowl) Add 1/2 teaspoon salt to 4 cups water and bring to a boil in a large saucepan. Add 1 cup grits, stir, reduce heat to a simmer, cover and cook for 20 minutes, stirring often. When grits are done, add the butter to the grits and stir or whisk until melted. Then add about 1/2 cup of hot grits to the beaten eggs and mix thoroughly, then immediately add the egg mixture to the pot of hot grits and stir/whisk together. Add the cheese and stir until melted. Pour this mixture into a greased 8 X 8 baking dish and cook in a preheated 350 degree oven for 1 hour or until lightly browned on top. Refrigerate any leftovers. (This is a basic recipe. Other options might be to add 1 clove of chopped garlic, use 1/2 milk and 1/2 water, or 1/2 chicken broth and 1/2 water. You can use any cheese that melts well.) This recipe can be doubled and baked in a greased 9 X 13 baking dish.