Modern takes on grits

Chef Rick Adams Shrimp and Grits with a smoked tomato chutney @ The Exchange pub + kitchen. This has been one of our most popular dishes on our summer menu this year.

Re: Modern takes on grits
by Ray Griffith » Sat Sep 29, 2012 9:49 am

Did anyone catch the name of the company that Lynne Rossetto Kasper recommended on her show for mail order grits? Until that show, I thought all bulk dry grits were more or less created equal.

Not from her show but from her column:

These are two mail-order sources we've used for stone-ground grits. Anson Mills (http://www.ansonmills.com) stone-grinds heirloom corns, and does a special blend of traditional Charleston grits. The Crook's Corner restaurant in Chapel Hill, N.C., which is a bastion of Southern cooking and addictive grits, sells its own blend on http://www.crookscorner.com.

http://www.startribune.com/lifestyle/taste/20398304.html

Did anyone catch the name of the company that Lynne Rossetto Kasper recommended on her show for mail order grits? Until that show, I thought all bulk dry grits were more or less created equal.

Ray-
Have you tried the Weisenberger grits? They are amazing! Stone- ground the old fashioned way;they come in both yellow and white ( but not instant ) locally made in Midway, they are featured at many of our top restaurants( Seviche, holly Hill Inn, Marketplace at Theatre Square, and Lilly's for a few) I don't use anything else. I've also seen them recommended in high-end ( non- local) cooking magazines. You can get them at Paul's & Earthfare; I'd also guess they'd have them at Rainbow Blossom and Lotsa.
Deb

[Robin Garr]

I'd also guess they'd have them at Rainbow Blossom and Lotsa.

Lotsa Pasta for sure, and I'm pretty sure Rainbow Blossom does, too. Agree: No point in going mail order for grits when you can get Weisenberger Mill grits fresh and local.

Thanks Deb and Robin. I'll certainly give those a try.

I like the Weisenbergwr grits just fine - they're pretty much everywhere: valu mkt, burger's, I've even seen them at Kroger - though the root cellar has the best price on Weisenberger products I've found. Their flavor is as good as anson mills but I find the texture of the anton mills to be much better - unless you want a real coarse end product. No combination of time, temperature and quantity of water with Weisenberger gives me the same creamy tenderness I get from anson mills.

Thanks all for the wonderful suggestions and conversation!

Re: Madeline Peters

I have enjoyed looking and participating in www.foodspotting.com not to read reviews,but to see actual dishes a person ate. You should find many of mine in there from local places and from other cities and countries. If you have your IPad with you (or other device) it finds where you are and leads you to nearby spots, or you can search for particular dishes. Some restaurants are bypassing the customer and submitting their own pics.

The grits at Proof right now are pretty damn amazing.
Weisenberger with Dante cheese, roasted corn, fresh basil and lime zest.

Here's what I had at SuperChef, Eggs Benedict on Grit Cakes

SuperChef’s Eggs Benedict (9.99) – 2 Over Easy Eggs On Top Of Our House-Made Sausage & A Roasted Red Pepper Grit Cake With SuperChef’s Mornay Sauce