Weisenberger Stone Ground Grits - Authentic, Old Fashioned, Southern Style Corn Grits - Local Kentucky Proud Product – Non-GMO Coarse Ground - White and Yellow, 2 lb – Pack of 2
R 1,661
or 4 x payments of R415.25 with
Availability: Currently in Stock
Delivery: 10-20 working days
This item may be available in a different size, colour, scent, version or platform:
Weisenberger Stone Ground Grits - Authentic, Old Fashioned, Southern Style Corn Grits - Local Kentucky Proud Product – Non-GMO Coarse Ground - White and Yellow, 2 lb – Pack of 2
AUTHENTIC HIGH QUALITY INGREDIENTS: Milled from locally grown non GMO sweet corn, Weisenberger Mills has been producing authentic southern grits since 1865.
OLD FASHIONED FLAVOR AND TEXTURE: Weisenberger’s water-powered stone mill produces perfectly ground corn meal for the smooth, creamy, rich texture and full flavor you expect from authentic grits.
SIMPLE TO MAKE: Natural, real grits can be prepared in as little as 20 minutes using only water. Or add milk, cheese, or even bacon grease as part of a true Southern style breakfast.
VERSATILE KITCHEN STAPLE: Whether used as italian polenta for dinner, or served with bacon and eggs for breakfast, Weisenberger grits are a perfect accompaniment to any meal.
PERFECT SIZE: Weisenberger grits come in a 2 pound package. For best results, store grits in a refrigerator or freezer after opening.
Cook time 20-25 minutes Kentucky Proud; made in KY from locally sourced grain ground by a 6th generation milling family in their water-powered gristmill Recipe for Basic Cheese Grits Casserole 4 cups water 1 cup grits 1/2 teaspoon salt 2 tablespoons butter 1 cup shredded cheese 2 slightly beaten eggs (in a separate bowl) Add 1/2 teaspoon salt to 4 cups water and bring to a boil in a large saucepan. Add 1 cup grits, stir, reduce heat to a simmer, cover and cook for 20 minutes, stirring often. When grits are done, add the butter to the grits and stir or whisk until melted. Then add about 1/2 cup of hot grits to the beaten eggs and mix thoroughly, then immediately add the egg mixture to the pot of hot grits and stir/whisk together. Add the cheese and stir until melted. Pour this mixture into a greased 8 X 8 baking dish and cook in a preheated 350 degree oven for 1 hour or until lightly browned on top. Refrigerate any leftovers. (This is a basic recipe. Other options might be to add 1 clove of chopped garlic, use 1/2 milk and 1/2 water, or 1/2 chicken broth and 1/2 water. You can use any cheese that melts well.) This recipe can be doubled and baked in a greased 9 X 13 baking dish.