Source for Stone-Ground Grits: Anson Mills

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
Follow
updated May 3, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

And since we’re writing about grits, we thought we’d give you a good mail-order source for an exceptional, stone-ground variety. Anson Mills in Columbia, SC, grows organic, heirloom corn and sells their products to chefs all over the country…

We’ve never ordered from Anson Mills, but we’ve read good things. Glenn Roberts, its founder, set out to save and grow near-extinct varieties of grains organically, reintroducing the country to some ingredients that were plentiful before the Civil War.

Thomas Keller and Tom Colicchio are fans–sounds good to us. You can order coarse grits, which take 50 to 90 minutes to cook, or “quick” grits (which are still, we assume, much coarser than the average quick grits you’ll find in a grocery store) that take 20 minutes to cook. Both are $5.95 for 12 ounces.

Get more information and order:

Related: Web Resource: Zingerman’s

(Images: Anson Mills )

Filed in:
Baking
Healthy Living
Ingredient
pasta
Rice & Grains
Cooking Methods