Marsh Hen Mill Jimmy Red Grits Pure, Gluten Free Old Fashioned Stone Ground Grits | No Preservatives | Natural Authentic Southern Heirloom Corn Grits with Hearty, Fruity, Nutty Flavor | 24 Oz Pack

We love grits and ran across this brand. What a great find. Superior flavor and texture to other brands we'd tried. It works great for us to make a good size batch. We are very happy with how they warm over quickly for a fast breakfast or side dish. You can add about anything to make them sweet or savory, cheddar and jalapeno are favorites. Try cooking them in beef stock for rave reviews. Dried cherries and some cherry juice concentrate make a yummy sweeter option. And, there's always good, old butter.

I had to try these grits, mainly because I was intrigued by the Jimmy Red corn that they’re made from. Jimmy Red is a very oily corn, with good starch/sugar ratios. So what, you may ask. Apparently, all that oil starch and sugar, combined with the old time corn flavor I love, makes for one kickass grits eating experience. And it does. Water, a pinch of salt, a knob of butter, and omigod, it was heaven! Tasted like really, really good buttered popcorn, which was eaten like cereal (in a bowl with milk, no sugar) in my family. I’ve already got another pot soaking. These grits are pricey, but they are so worth it. Two important notes here-they need to soak overnight in water to soften up, so plan ahead; and they must be kept in the fridge or freezer. This is because of all the extra oil in this variety of corn. Quick history note-Jimmy Red was grown for use in moonshine. When the last grower died, there were only TWO EARS of Jimmy Red left on the entire planet. They were given to a committed seed saver/grower, whose name I can’t place right now, and he saved this variety from extinction for all of us to enjoy. We lose lots of unique fruits and vegetables every year to extinction and people’s laissez-faire attitudes about our food. We are all fed by farmers, and I’d like to see the little guys triumph over agricultural behemoths who put profit over people and our planet.

Since no real Southerner would even consider instant grits and will, at best, tolerate quick grits, Geechie Boy grits fill the bill for a great breakfast.These grits are a mixture of white and yellow corn that provides the perfect combination of bite and sweet corn taste.Geechie Boy (now Marsh Hen Mill) grits cook in about 20 - 25 minutes and are worth the wait. While generally regarded as breakfast fare, these make an excellent base for shrimp and grits.When I make too many servings for breakfast, I put them in a shallow baking dish and refrigerate to use as grits cakes the next morning.Over all, these are a true Southern treat.

These blue grits are hearty, creamy, and exquisitely delicious without any butter or oil, as other reviewers have said. A whole-grain, fat-free food high in anthocyanin, I am thrilled to find Marsh Hen Mill grits! I’ve loved grits all my life but never considered them a health food until I had these; plus they’re doing important work in conserving heirloom grains. The Velcro zipper is also nice. Curiously the bag has no cooking instructions. I cooked 1/2 C (2 servings) of grits in 3 C water with 1/2 tsp salt, plus pepper to taste, stirring constantly just over 20 mins until thickened. They turn purple while cooking and back to bluish gray after the water is absolved.

They are gritty.I like them that way Not for those who like waffle House grits. A little expensive, took longer to cook. I do like their grits

These grits are course ground but cook up with ease. They have a good rich corn taste and make some excellent plain grits and are also great with cheddar or your choice of good quality cheese. If you like grits you will not be disappointed

All you Yankees out there who claim to hate grits should try these. They will change your mind. Use some milk and bouillon. Balance your salt and pepper to taste. Then you can add any toppings you like. Yes, toppings. You can add any toppings you would add to a baked potato. My last toppings were added to my grits after it went into my bowl except cheddar cheese which went in while cooking. In this order I added two pads of butter. I like to use salted butter here but eith will work. We want the butter to mix well with the chopped onion and tomato which go on top of the butter. From here you can add peppers, bacon and Shrimp, a dollop of sour cream, chives or shallots. Anywhere in the process you can and should add fresh, minced garlic, to taste. I have heard them called, speckled heart or course ground all are similar.

Okay, I admit it I'm a yankee from CT. Never had grits until my Dad was stationed in the South. Can't say I fell in love but they were alright. Many years later I was doing Humanitarian relief in Haiti. I had a bowl of Haitian style grits and fell in love with the hearty, coarse but tasty flavor. For a while I was able to find "Haitian Style' grits in the greater tri-state area. Then Covid came and I lost my source. Finally after many attempts and many sky hooks into the trash, I ordered Geechie Boy ... Yes finally. This is the real deal. So good, soo filling. BTW, Geechie Boy is now Marsh Hen Mills Speckled Grits. I guess the family needed a more common name. I know geechie but I don't speak it. Again, being a military brat allowed me to experience Geechie and Creole culture. Nothing like fried catfish, okra and stewed tomatoes. But I digress, I can highly recommend these grits. They'll never be Polenta /with black truffles and parmigiana reggiano. but they are not trying to be either.Try them.