Marsh Hen Mill Speckled Pure Grits – Stone Ground Heirloom Blend of Yellow & White Corn | Old-Fashioned Corn Grits | Gluten-Free & No Additives | Pure All-Natural Corn | 24 oz ( Pack of 1)

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 love these blue grits! They are delicious and beautiful! I also feel that the blue variety of corn is not as messed with as much as other corn, I don’t know if that’s true I just feel that way….the blue has a higher polyphenol content so in that respect it’s better for you! Marsh Hen Mills puts out High End grits! Try all their colors!

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.

I know my grits, and these are some of the best I've ever had. They cook up creamy and delicious. Instead of four cups of water, I use three cups and later add a cup of milk. (Milk alternatives work too!) I used my crockpot for the best results, but stovetop is fine too. Great product!

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.

The grits cook up with a larger grit texture. The uncooked product smells a bit off, but does not affect cooked product. Also, these do not have the usual excess powder and flaky, husky appearance.

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.

Having grown up eating the mass market quick grits, I became interested in trying out some real grits from heirloom corn. These did not disappoint. I'm still learning how to properly cook them, but I'll get the hang of it. The flavor just really pops. Fortunately, I'm retired, so I have time for the extra cooking time over quick grits. They're a bit expensive, so I can't have them as often as I'd like, but I will keep buying them. And I am anxious to try some of the other varieties as well. They are so much better than the stuff in the tubes.