Glorious Grits: Shrimp and Blue Grits with Bacon Vinaigrette
This Southern-inspired dish combines tender sautéed shrimp and earthy mushrooms with the rich, comforting flavor of creamy grits. Chef Holt gives the dish an unexpected twist by pairing it with blue grits and finishing it with a bright, tangy bacon vinaigrette. If blue grits aren’t available, white or yellow grits make a delicious and more traditional alternative.
Stone-Ground Grits vs. Polenta vs. Cornmeal: What’s the Difference?
If you've ever wondered about the difference between stone-ground grits, polenta, and cornmeal, you're not alone. They all come from ground corn, but the differences in grind, texture, and how they are used in the kitchen can make a big difference in your finished dish.
How to Make Creamy Stone-Ground Grits: The Complete Guide to Cooking Grits
There are few foods more closely tied to the South than a good bowl of grits. But if you've ever cooked stone-ground grits for the first time, you may have discovered that making truly creamy, flavorful grits takes a little more than boiling water and stirring in a bag of grits. The secret is patience.
From Wilsonville to Ruth Reichl’s Kitchen
Food writer Ruth Reichl recently featured McEwen & Sons’ stone-ground grits and cornmeal in La Briffe. Here is the story of how our family mill in Wilsonville, Alabama earned the mention.