I thought grits were grits and stone ground just meant a more hearty grit. But these grits are amazingly fresh and you can taste a real umami flavor. Heck, they were good enough that I'm actually writing a review of grits for goodness sake.

If you aren't buying these, you aren't buying the right ones if you know how to make them correctly

Takes time to make

I love these grits but whoever in the warehouse thought it was a good idea to put 2 boxes of fabric Softner sheets in with any food product needs to re trained. Now the grits smell like downy so that was a waste of money going straight to the trash

Much better flavor and texture than the over processed varieties generally available. If you like grits, worth the effort

This is the real thing. Takes 45 minutes to cook, super flavor and texture.

We enjoyed this product every other day; it's awesome!

High quality stone-ground grits. If you're a grits fanatic like me, you'll love these. NOT the pasty crap from Quaker. When you cook these the individual grains are soft but still distinct with good flavor and fabulous mouth feel. Make them for breakfast or as the base for shrimp and grits, top with tasso ham gravy or butter/salt/pepper. I put them in a greased ramiken (a little bacon grease or butter) and refrigerate to make grit cakes. Add bacon bits and jalapeno. Egg wash & cornmeal and then in a hot skillet to give them a crust. Versatile and tasty. The directions say to wash them to get rid of any kernel husks but I've tried that and no longer bother -- makes no difference. 3:1 water (or beef broth) to grits, boil, and simmer. Easy.

Okay grits. Used once. Very grainy, I cooked one day, and let them sit and the second day they were very good!

I just this brand when I make Shrimp and Grits; its excellent and Ive had many compliments about the smoothness of the texture. Several requests for the name of the grits I used!Definitely the Only Brand I use.

Love the packagingLove the taste and texture.True stone ground grits.

First, your initial experience with these grits may be somewhat aggravating. I could not find any tool in my kitchen to cut the tight and tough plastic band holding the cloth bag shut. I finally had to resort to cutting off the top of the bag itself. Then the cooking directions say to "pour measured amount of grits into a bowl. Cover with water and stir. Drain off excess water and the floating chaff and hulls. Repeat 2 additional times." This turns out not to be as bad as it sounds. I used a deep bowl with a pour spout, dipped off the floating chaff with a metal spoon, and then carefully poured off the rest of the water. The grits clung together nicely in the bowl and did not threaten to wash away as I drained the remaining water. I have cooked other fresh milled grits which didn't call for this rinsing step -- maybe I've eaten a ration of chaff and hulls. Abide by what the directions say until you figure out your preference.For my first try with these, I used the measure for two servings: 1/2 cup of grits, 1-1/2 cup of water, and 1/4 tsp salt. "Stirring frequently" really means stir almost constantly and don't walk away while cooking. The thickening grits WILL stick to the bottom of the pan (and burn) if you aren't constantly vigilant -- THEY ARE WORTH THE EXTRA EFFORT. I needed to add more water twice while cooking, even though my grits were done to my liking in about 20 minutes (directions say to simmer for 30-40 mins -- a larger quantity will take that long). For my taste, I also needed more salt and I added butter near the end of cooking. My breakfast this morning was just a bowl of freshly cooked grits -- nothing else alongside. Just pure corn taste, texture, and satisfaction. (The remainder of my two-pound bag fit nicely into a sealable one-quart container.)If you've never had freshly stone-ground grits (meaning ground between millstones in an actual grist mill and bagged for you by the miller), you really don't know why Southerners love grits so much. "Grocery store grits" (or quick-cooking grits) are all right when they're all you can get at the time, but packets of "instant grits" are unfit for human consumption. The watery concoction you occasionally run across in roadside restaurants which are listed as "grits" are just an insult to corn. These are the real thing, and if you are a curious diner, you owe it to yourself to try them since Amazon can bring them directly to your door -- no driving to the mill required.

When I say you can tell the difference! These grits come out thick, hearty and creamy every time. My mom brought some in Charleston and I had to find some for myself. They are so much better than the regular brand and they come out perfect every time and delicious at that. Its definitely in the rotation of our orders now.

Excellent old style grits. Have been eating grits all of my life and these are the ones for me. Only one "con"...pricey.

Grits is one of those Southern delights that you cant help but hanker for and nothing (and I do mean NOTHING) but the genuine article will do. My family has a long, long history in South Carolina and rather than get the more commonly available big-name brand, I decided to take the leap. Id rather shop small anyway.You will never have better traditional grits in all your born days. First of all, recyclable packaging! They use a cloth sack for their grits—not plastic! Big win if you dislike the amount of plastic that goes into packaging these days. Second, these are the genuine, slow cook grits that melt in your mouth and stick to your ribs. Reminds me of childhood when wed have grits with a nice big butter pat in the middle.One serving is approximately 1/4 cup uncooked, but you could stretch that to two if you are carb conscious. Absolutely will purchase again! And again.P. S. The proper way to eat grits is salt and butter if you want plain although a nice drizzle of olive oil with grated Parmesan goes down nicely when you want a little more oomph. But DO NOT use sugar! Thats how you eat cream of wheat—not grits!

My Southern girl friend tells me this is it. From the start, where you must wash them to remove the schaff through the half hour cooking time. The finished product is textured as it should be. It also tastes like grits, with that "gritty" taste. Don't be fooled by Quick Cooking or Instant Grits. They are not what Charleston Grits are. They are truly authentic and worth the time and effort.When I cook mine I first boil the water in the microwave. They I add the washed grits. I get the water to boil again, then set the microwave on a low setting. The grits cook with minimal attention in a Pyrex bowl. Add cheese and/or bacon /or ham. Just great!

We are not southerners by a long shot. But when we visited the South, it was our first exposure to grits. Thought they were great. We bought 4 - 1lb bags ov stone ground grits and took them home. But that a little later. When we got home, I fixed shrimp and grits. If you have not tried them, go to the internet for a recipe and do so. The grits we came home were stone ground grits which is what you want. The grits I bought on line fit the bill perfectly and were well worth the money. The shipper saw to it that they arrived in a timely manner. Thanks.But, now for the rest of the story (coming home with grits). We had the bags in our suitcases going thru TSA. The xray indicate 4 bags which they apparently thought were drugs. They pulled us out of line. After their going thru our luggage, finding the bags, opening one of them to determine they were not drugs, they let us go. We did have a good laugh.