Old School Stone Ground White Corn Grits Non-GMO (30 Ounce Bag)

These grits have a very coarse texture that real stone grinding gives and has the delicious depth of flavor that modern grits no longer have. Definitely worth the 30 minutes cooking time. They remind me of the grits that my grandma used to make.

I was really worried, since I read tons of reviews for "non-quick" grits, and they were all over the map. Old School were the only ones that had mostly positive reviews. Cooking grits for 60 minutes or more won't work for me. I have a life to live. Even on a weekend. But cooking these for 30 minutes? Decent amount of time, and first time out, I got the best grits I've ever had. Great flavor, creamy, with nice body. Married well with butter and salt. And DEFINITELY two steps up from typical Quaker or Albers Quick (5-minute) grits. (Those are good in a pinch. But don't ever waste your time with Instant Grits. YUCK.) I love to put some of Emeril's Essence seasoning on these and they become transcendent. Stirred every 5 minutes or so to perfection.I also let the leftover grits cool and I formed them into patties and fried them. Wow. It was like popcorn cakes. I'm very very very very happy with these grits.

You have to cook these for a little while but so worth the time. Excellent flavor.

Is what it is, but great grits.

We love these grits and buy them over and over. We use them most with our shrimp and grits.

Make sure you have time for the required time to cook these grits!! They are absolutely delicious. The best grits I've ever had. I'll be buy more.

Old School Stone Ground White Corn Grits Non-GMO (30 Ounce Bag) are thicker than the grits available at the grocery store. They will take longer to cook to softness and may still have a firm texture as compared to grocery store popular brand grits that are not coarse milled. But having non-GMO grits makes it an easy choice!

I am a Massachusetts girl who loves her southern grits. If you’re in the mood for lobster, this is the place to be, but if you want authentic grits, you won’t find them this far north of the Mason-Dixon. I ordered a bag of these grits last year, have kept them refrigerated (per packaging instructions), and they have not lost taste or quality. I’m starting to run a little low, and am reordering Old School again. I read some reviews that they are too chewy, but you must keep it low and slow - you will be rewarded for your patience! I generally allow 40 minutes on the stovetop. After adding them to the boiling water, turn down to heat until you can barely detect a tiny bit of bubbling, keep an eye on them, and stir often. When they start to leave a “film” around the side of the pot, you’re close to done - do a taste test determine your perfect texture. To make a single portion, use 1/3 cup of grits to 1 2/3 cups of water. After they are cooked, I just add a little butter, 2 tbs of shredded cheese, salt and pepper, stir it up til everything melts, and boom, there’s my Sunday breakfast!