Hominy Grits, White, 10 Lb Bag
- White Hominy Grits are ground white corn kernels that have been treated with lime
- Native American in origin, these grits are now a staple of the southern United States
- The light corn flavor and grainy texture allows for versatility
- Try with ham, shrimp, fish, eggs, cheese, gravy, fruit or plain with butter
- Gluten Free, Kosher Parve Certified
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Enriched corn grits (corn grits, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid)
Bring water to a boil. Slowly add the grits, stirring often, and be sure to scrape the bottom well. Simmer for 12-15 minutes, or until cooked fully.
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Top Customer Reviews
Grits made from hominy are superior to grits made from regular cracked corn. If you like grits, you will love this product from Angelina's Gourmet. One item missing from Amazon and Angelina is cooking instructions. Bring 1 1/4 cups of water to a low boil. Add 1/3 cups of grits. Turn heat to its lowest setting. You want the grits to barely simmer, not boil! Stir well and frequently for the first couple of minutes. Cover pan , removing to stir every couple of minutes. About 15 minutes will do it. The longer you can cook without going dry, the creamier the grits will be. Serving size? It's one serving for me, maybe two for you. You can figure this out......not rocket science.
I emailed the supplier. These are actually CORN GRITS not HOMINY GRITS. They are stone ground and "natural" enough, much like what you would get with a health food company such as Bob's Red Mill.
As such, they simply do not have the same taste as bona-fide hominy grits, which I am beginning to think are impossible to find--like dried hominy flakes (the only factory that made the flakes closed down years ago.) I consider these grits seriously mislabeled. And since I now have 10 lbs of them--more than can fit into a gallon milk jug--I am only giving this product three stars.
I bought the item to try to answer the question 'What are Grits'? Some cookbook authors, and on-line chefs, say grits and cornmeal are the same. But, other sources say the two are different. I was searching for natural, slow-cooking grits and couldn't find them locally. In grocery stores I could only find Instant or Quick-cooking grits and one of the recipes I wanted to try warned me away from those products.
I'm glad I bought these even though the 10lb bag is going to last me a long time. I have enjoyed the cooking process, the versatility and, eating them.
I am a displaced southerner and have been very frustrated by the inability to find quality hominy grits ANYWHERE!!! Here in the northwest one can find instant grits in some stores, but I am not THAT desperate. Cardboard would be a welcome improvement in taste.
For years, I would fill a suitcase with grits on a visit to the Southeastern USA. On recent trips, I could not find grits that were worth carrying home. I had just about given up on ever enjoying the great taste of true old-fashioned Southern grits.
These grits are good and a very welcome improvement over what I have eaten in the last number of years. I give it four stars because I still haven't found something that matches the flavor of what I remember eating 25 years ago. I don't know if my memory is failing or these don't taste as good as the grits of my younger years.
These do have a significant improvement in flavor the longer they are cooked. In 15 minutes they are ready to eat. In 30 minutes they begin to have a good taste. At 45 minutes they achieve that velvety smooth texture of good grits and taste slightly better. I do not have the patience to cook them longer.
I just can't find "grits" other than the instant product around here. Previously had ordered from a mill that sold ground corn as grits, and one can understand why people don't "get it" about grits -- that tasted like boiled hard ground corn even after soaking overnight. These are the real deal: quality and made from hominy. Cook with 4:1 water to product and a dash of salt for 20-30 minutes, great results.
Why is it so hard to find Hominy Grits? The stuff they are passing off for stoneground grits is just coarse cornmeal. Real grits are hominy grits. These are the real deal at a very good price, even with shipping.
A grateful Southerner thanks you!
Most Recent Customer Reviews
In answer to the questions about nixtalimization (sp) This is the description from the 25# package from the same wholesaler. Read morePublished 4 months ago by Rcoy
Good grits. Good bulk item for those who like to buy in bulk and save money.Published 11 months ago by Leo and Renee
This is not the nixtamalized product Southerners think of as hominy grits, but good-quality stoneground corn grits. Read morePublished 23 months ago by William Owen
I will be ordering more. These won't last long and I am a sold customer. What else do you have to sell.Published on March 9, 2014 by sawmillcreek
Very good grits. Just like being back in the south! I have been enjoying these grits for weeks now. I wouldn't hesitate to buy more, but the 10 pounds should last me for a while!Published on December 8, 2013 by thetraveler333
I usually do not get the bulk size in grits, but this bag of stone ground grits is awesome. I have added them to my stores in the pantry and they are a staple for breakfast. Read morePublished on August 25, 2013 by Winston Hawkins
I am a northern gal who never cooked grits before in my life. Recently I have discovered their unique role in several recipes and found only "quick" or "instant"... Read morePublished on July 26, 2013 by Red Chef 113