Palmetto Farms White Grits 3 Pack

Product is outstanding!!! Delivery, not so much.

No wonder most people don't like grits...the flimsy, mushy, slimy stuff that is INSTANT GRITS. Yuk!Don't even bother if you're going to use instant grits. I am a native Virginian now living in north central Nebraska, not a big grits loving area. Our wealth of corn goes to finishing off Black Angus cattle and making ethanol.But if you have a calling for REAL GRITS-STONEGROUND, Palmetto Farms is the place to buy them. The delivery was super fast, packaging was fine, but for the two bags I am not using for awhile, I opened the cloth bag and inserted a dried bay leaf to keep grain bugs away. The other bag, I opened right away and made SHRIMP and GRITS and thought I was in heaven. Tonight will be garlic cheese grits with steak.Buy the real thing, people. My hint on them not being a glumpy chunk is to stir constantly while slowly adding grits around the pan rather than dumping them in the center. Grits should not be liquidy ( is that a word?) or slimy. Neither should they be glumpy and dry and all stuck together. If you fix them right, they will become a true favorite. Some butter on hot grits makes a great meal addition, especially with sausage/bacon and farm fresh free range eggs. Maple syrup is also a good topping. ENJOY!

Before this, I used Quaker instant grits, but now I'm embarrassed that I ever wasted great shrimp on that brand. Once I tried these, I was ruined for any other type of grits. I make these for a family of people who are not fans of grits, and even they have seconds and heat up leftovers.I haven't had them for long, but I've read that stone-ground grits don't have a long shelf life. However, the packaging reads that these are good for over a year (which reminds me, don't dump half a bag in water without looking because the freshener baggie will be hiding in there somewhere), and there's no note saying to refrigerate or freeze, even though I've read to do so through my research. I'm not putting unopened bags in the freezer, so if they go bad early or grow bugs, I'll update my review. I do keep the remains of opened bags in the fridge, though.Tip: I've noticed that taking them off the stove as soon as they boil and letting them sit covered for an hour before finishing the boiling process makes them creamier.Tip 2: This sounds like cheating but crock pot breakfast grits with sausage and cheese are amazing with these! Put them on before bed, and it's ready when you wake up!

I've been friends with my next door neighbors, Tim and Rhonda, for a very long time, having met first at church. About 9 years ago, I ended up moving right next door. We dine together from time to time. I like to cook and they both like to cook – she actually had a baking business for many years and just retired last year. The topic of discussion was food, as is often the case, and I mentioned my shrimp and grits recipe. I've never, ever had a single bite left when I cook it and everyone goes nuts over it. I confessed that I'm very particular about what grits I use, and with no exceptions, that's what turns everyone on, and I'd found the worlds best grits.Rhonda said she thought she had the best grits. She hauls hers back to Georgia every time they go camping in South Carolina and didn't think they could be beat. I told her mine also come from South Carolina.Yep.. Rhonda also uses Palmetto!Hey, you ain't going to beat 'em – not going to happen. Best you could ever hope for is a tie! I cook mine in ½ milk and ½ chicken broth for extra flavor and more often than not I make cheese grits when I do the shrimp and grits recipe. You can't go wrong just following the recipe on the bag.Been cooking them for years and will continue to do so. I've only had one concern which they immediately addressed, so not only are their grits the best, they obviously have it going on in their customer service department as well. You can tell from their rating and the comments what you're getting. Highly recommend!

Excellent product. This has the flavor that's missing in the little boxes on the grocery shelves and reminds me of the days when I would go with my grandfather to the grist mill with corn he had raised and I had shelled from the corn from the corn crib. He would hook up the mule to the wagon and we would go to the old water mill and come home with freshly ground meal and grits. This is the closest I have found to that taste and it brings back precious memories of days spent with my hard-working grandfather from whom I learned so much. Just boil water and add the grits and stir on a simmer for a few minutes until soft. Grits and eggs make a hearty breakfast as well as a comforting midnight snack in cold weather.

Born and raised in middle GA, I have eaten grits my whole life. Now live in upstate NY and true grits are not easy to find. There is one local store that carries a stone ground brand that I love but they were out of stock for several months so I ordered these.I have to say that I hated them, but don't want to give them a bad review. I am used to stone ground grits have a texture. The pieces are not even and you know when you eat them that you are eating something. These are very fine ground and once cooked they are very creamy. It reminded me more of cream of wheat than grits. Since my wife and daughter (city folk, not country born and raised) love cream of wheat they also loved these.It you are looking for super creamy, this is for you. If you are looking for traditional grits, keep looking.