More on grits: This time I tried *Lakeside Mills* stone-ground grits

M

marilynfl

Moderator
(Charley, thanks for the suggestion to stop at BI-LO.)

Up until now I have been using "Early Girl Eatery" (Asheville) or Hominy Grill (Charleston) stone-ground grits. The owners of these two restaurants are brothers and source the same grits. They take 2 hours to cook in a double-boiler and end up creamy & toothsome (I've waited for YEARS to be able to use that word.)

The Lakeside Mills--although coarse--are finer ground than the HG grits and while they cooked in half the time (double-boiler method), their flavor was somehow lacking when compared to the HG version. The recipe is exactly the same: 1 Cup of grits to 4 Cups of water with 1/2 TBL salt.

Of course, their bag was $1.89 at the local NC grocery store while the HG grits are $4.50 a bag.

http://www.lakesidemills.com/

 
I think I was the one who recommended them since you are in NC. Yes, they

are finer but they are so much better than any regular commercial grits you can buy at the supermarket, the reason I suggested them. They are a kind of quick grits, rather than old fashioned--much the same as rolled oats.
Good stone ground grits can also be ordered at Old Guilford Mill (just outside Greensboro) or Adluh (our family's mill in Columbia).
Grits really don't require a double boiler except to keep them from burning sticking. YOu can also cook in a crockpot. You could cook the other grits in about 40 minutes on the stove, stirring often and adding more liquid as needed.
I fixed some Lakeside for breakfast Sunday, and after starting in water, added about a cup of half and half when they needed more liquid, and then only added water after that. Cooked longer, they gain flavor. ;o)

 
Yes, it was your suggestion. I had just added that to my note when you responded. I wonder

if the LM version would have gained more flavor if I had cooked it the full 2 hours like I do with the HG grits?

Still good when smothered with okra, bacon, onions, tomatoes, corn and cheddar cheese. And it took half the time.

 
My grits epiphany was at Anson House in Charleston and I still search for Tasso

to make their "Tasso Gravy with Shrimp and Grits."

This appetizer was SO good that I changed my order and requested it again for my dinner course.

 
Andouille is a good sub for tasso. I think many of the big Harris teeters have good

andouille and the new Publix around here would also. Whole Foods?
But honest, shrimp and grits is a dead easy dish. Cook the grits with half chix broth and milk. Fold in a lot of good cheddar. The shrimp are great if grilled. Crumbled bacon and scallions. Gravy is a newer entity than the original Bill Neal's Crook's Corner shrimp and grits. ;o)

 
Lana, I found it there once (at the Longwood store), but never since. I don't think

folks down here know what it is...I certainly didn't until my Charleston epiphany.

We got a new super-fancy Publix (with actual butchers) and I'm hoping they can order it for me. I only make it during the holidays.

 
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