Old School BrandStone Ground Yellow Grits - 30 Ounce Bag

I grew up eating a traditional southern brunch every Christmas, and cheesy garlic grits were the main. Have used these yellow corn grits for several years now, and they taste great. For anyone new to cooking grits, they take a looooong time compared to other breakfast favourites. 30+ minutes on stove top, plus 30+ minutes in the oven, plus additional time to melt cheese on top. I also use more than double the quantity of liquid called for, adding chicken broth and milk to keep the consistency easily "stirrable". From a cost of energy to prepare perspective, this is an expensive dish. But, as with so many holiday foods, the comfort and tradition are worth it.

Love these grits!! My first bag I purchased while traveling in North Carolina. Used those up and was looking to buy more when I found them on Amazon. The grind is more coarse than in grits available in most grocery stores. It takes a while to cook them, but it’s worth it. Wonderful flavor and texture. I actually started cooking them in my instant pot on the low pressure setting. One cup grits to 4 1/2 cups of water. Low pressure for 25 minutes. Then let them sit a bit after stirring, and make desired additions. Yum!

Real coarse grits, not instant. very creamy but still substantial when cooked. requires a lot of stirring or they'll burn to the bottom, but the result is worth the work, especially with a bit of garlic and cheese, topped with andouille and sauteed cabbage.

It is a bit more grit size than I was looking for, but it cooks up nicely and is really good tasting. It does take a bit longer to cook than 'regular' grits but it is worth the wait. They have other grits but this is the only stone-ground product they have.

Unlike so many stone ground grits on the market today, these grits are more coarsely ground, which produces a heartier flavor and texture. They require a few more minutes to cook than what I consider the "polenta-style" grits, but they are worth the extra time. Excellent product.

I believe grits when cooked should stand up on a fork. Grits are also meant to be savory, not sweet, but I digress. This is the coarsest grind of grits I have ever purchased eaten or purchased. I assume this is closer to how grits were originally eaten. Either way, as a native North Carolinian currently staying in California (basically another country), I like to incorporate a taste of home whenever and wherever I can. Haven't found any grits in the local stores here worth anything. Old School Brand is the real deal. I also prefer yellow grits to white, and have exclusively bought yellow grits for years now. Will definitely buy Old School again.

I like coarse ground grits, and to emphasize that point, I don't like creamy grits, as they seem overcooked and/or over processed. These "yellow" Old School Ground Grits are coarse ground, about the same as the "white" Old School Ground Grits, but the two have completely different textures -- I've had lots of yellow grits but none were like these. These yellow grits took 30+ minutes to cook but even then they didn't seem to be done. The white grits took around 15 minutes to cook and seemed like regular grits, but far better than instant grits. The yellow grits had a strong corn flavor that I liked even though it was stronger than I had expected. I finished the whole bag of yellow grits but I will not buy them again. I'm here today to buy more of the white Old School Ground Grits or maybe try another brand of coarse ground yellow grits.

I've reviewed several other brands of stone ground grits, and even rated one of them "4-stars". But none of the many grits I've tried - from big, famous mills to small, niche marketed ones - has met my admittedly finicky standards. Decades ago I was spoiled by grits from a mill in Linville, NC. A neighbor with a home there brought a supply several times a year. When those kind folks were no longer able to make that trip my quest for another supply of good grits began.The place in Linville never could pull off telephone sales and no new generation emerged there to offer Internet sales at all. Dozens of their competitors offer grits online, but until now they were all too finely ground (fine if you want polenta, but should not be called grits!) And, most have no more flavor than the package they're shipped in. I thought the days of good grits were over.Old School Grits are the much welcome exception, and discovering them brings me joy! They are the real McCoy, coarsely ground, with the germ intact. That means they have the texture AND the flavor I have sought for so long!One reviewer didn't like the flavor. Because the germ is intact the oils can go rancid so these grits must be properly stored (I keep them airtight in the freezer.) Either that reviewer's grits were rancid or the reviewer has like a whole generation of grits eaters become so accustomed to flavorless grits that they simply didn't recognize the "real thing" when they tried it.I probably award five stars too often. Not this time! I'd give them ten if I could. If you too are a true grits aficionado, you must try Old School Grits!