Classic Southern Grits

Grits trace back to Native American Muscogee cooking, where corn was ground and boiled into a porridge long before European settlers arrived in the Southeast. By the 20th century, grits had become an essential Southern breakfast staple, served plain, buttered, or dressed up with cheese and shrimp depending on the meal.

Creamy, buttery, and pure Southern comfort

Stone-ground corn grits are simmered low and slow in milk and water until thick and creamy, finished with butter for a classic Southern breakfast.