Welcome to McEwen & Sons Gristmill
A mix of our blue and yellow grits that combines the deep, nutty flavor of our blue corn grits with the sweet, classic flavor of our yellow grits. Prepared in the same manner as our classic grits recipe, this product puts a new spin on some old favorites.
We have been grinding organic corn into delicious, stone-ground grits for over 20 years. In all that time, we have always wondered what to do with the grits the mill produces when we switch from blue corn to yellow corn. We get a mix of blue and yellow grits that don’t really have a home, and we hated to see these delicious grits go unenjoyed by our customers.
These “Dirty Grits” combine the deep, nutty flavor of our blue corn grits with the sweet, familiar flavor of our yellow grits. They might be our new favorite.
Available in 2-pound bags only.
New Dirty Grits
A mix of our blue and yellow grits that combines the deep, nutty flavor of our blue corn grits with the sweet, classic flavor of our yellow grits. Prepared in the same manner as our classic grits recipe, this product puts a new spin on some old favorites!
Who We Are
In 2002, business owner and miller Frank McEwen Sr. and his father, Ralph, stumbled upon a mill with which they were not so familiar—a stone burr grist mill. Before long, the father-and-son duo were producing high-quality grits made from organic corn and McEwen & Sons was born. Continuing into the third generation of the family business, Frank McEwen Jr. joined his father in 2025. At McEwen & Sons, we continue to keep food as it should be—ensuring our products remain simple, organic, and, in the wise words of Frank Sr., “the way God made them.”
First printed in 2009, Glorious Grits is an excellently written cookbook by Susan McEwen McIntosh that features old-fashioned grits and shows how to turn them into new and sophisticated dishes. This cookbook includes recipes by professional chefs from across the country, as well as recipes developed by Susan herself. It is a wonderful piece of our history and the only guide to grits you will ever need.
Other key elements of Glorious Grits include:
100+ recipes for yellow, white and blue grits, cornmeal and polenta featuring fresh ingredients, step-by-step instructions and variations
Contributions from renowned Southern chefs including Frank Stitt, Bottega (Birmingham, Ala.); Mark Hibbs, Ratcliffe on the Green (Charlotte, N.C.); and Chris Hastings, Hot and Hot Fish Club (Birmingham, Ala.)
Chapters for Breakfast, Appetizers & Snacks, Breads, Main Dishes, Side Dishes and Desserts
Grits, Polenta & Cornmeal 101: An informative introduction to the grains—what they are, how to cook them and how to maximize their nutritional value
50+ full-color, mouthwatering photos
Updates on time-honored, beloved grits recipes such as Breakfast Grits and Sausage Casserole and Apple-and-Walnut Grits, as well as surprising and creative concoctions including Grits Jambalaya and Cranberry-Port Sauce over Cornmeal Pound Cake
Glorious Grits is back!
First printed in 2009, Glorious Grits is an excellently written cookbook by Susan McEwen McIntosh that features old-fashioned grits and shows how to turn them into new and sophisticated dishes. It is a wonderful piece of our history and the only guide to grits you will ever need. Get your copy now!
What We’re Loving
Our Stone-Ground Yellow Cornmeal – Fine Ground is made from certified organic yellow corn and milled to a silky, soft texture perfect for tender Southern baked goods, muffins, pancakes, and hushpuppies. The naturally golden corn flavor shines through with a sweet, buttery taste, while the fine grind creates a smooth, delicate crumb for soft, moist baked dishes. Fine ground yellow cornmeal is ideal for recipes that call for a lighter, more tender texture without sacrificing the rich, natural flavor of stone-ground corn.
Our Coarse Stone-Ground Grits are the coarsest grits we offer, crafted from 100% certified organic corn and stone-ground slowly in small batches. Available in both organic white corn and organic yellow corn, these grits deliver a bold, hearty texture and rich corn flavor that shines in slow-cooked dishes.
With their rustic grind and satisfying bite, coarse stone-ground grits are perfect for those who love a thicker, more substantial grits experience. Whether you prefer the mild, classic flavor of white grits or the naturally buttery sweetness of yellow grits, these grits bring authentic Southern character and farm-to-table quality to every bowl. These grits take up to an hour to cook, but are definitely worth the wait!
NOTE: If you want to speed up the cooking time, soak these grits overnight with the same 4 to 1 ration ratio of water to grits. When you cook the grits the next morning, they’ll be done in about half the time.
Only available in 1.25 lb bags
Our Stone-Ground White Polenta is made from certified organic white corn and carefully stone-ground to a medium-coarse texture, perfect for creamy, soft polenta dishes or firm slices for grilling and baking. Polenta has been a staple of Italian cooking for centuries, prized for its versatility, comforting flavor, and naturally sweet corn taste. Made from whole-kernel stone-ground corn, this polenta delivers a rich, slightly sweet flavor and a satisfying, hearty texture that elevates any dish.
McEwen & Sons offers a variety of grits, cornmeal, polenta and more, made with organic ingredients in what we like to call “the old-fashioned way”.
Where We Are Featured
AL.com: The story behind these glorious grits
Garden and Gun: Garden and Gun: The Ultimate Guide to Grits
Bloomberg News: Highlands Bar & Grill wins James Beard award, featuring McEwen & Sons grits.
This is Alabama: This is Alabama: Video by al.com
Southern Living: 2017 Southern Living Food Awards: Best Southern Made Products.
A Word From Our Faithful Customers
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The McEwens reinvented grits, which was a special mission in the South, because like a lot of Southern food, the life had been processed out of them.
Frank Stitt, Highland Bar & Grill (in Town & Country magazine)
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I salute McEwen & Sons for grains that I believe to be unmatched in their quality and consistency.
Chef David Worth, Philmont, NY
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When we think about dishes, we always look for opportunities to add texture. The McEwen & Sons cornmeal doesn't just have rich sweetness, it adds an element of subtle texture.
Chef Chris Hastings, Hot and Hot Fish Club, Birmingham, AL