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Grits referred to as “rockahomine” were originally introduced to settlers in the United States by the Native Americans, who traditionally ground hominy grits in a stone mill. Settlers quickly learned how to make this simple yet nourishing dish, which helped keep them alive and well during those difficult early years. They grew and ground their own corn, and grits became an important staple in the American South.

In addition to our regular, organic and gluten free grits, we also carry a wide variety of stone-ground cornmeal. Browse our selection of coarsely, medium and finely ground corn meal—we have conventional as well as organic and gluten free cornmeal options to choose from.

Our Corn Grits Polenta cooks quickly and makes a rich, creamy porridge for breakfast, lunch or dinner. These coarsely ground yellow corn grits can be made sweet or savory, and they’re also an essential ingredient for the classic Italian dish polenta