How to Cook Stone-Ground Grits
Whether you've savored our legendary grits at The Old Mill Restaurant or Pottery House Cafe, you're a parent seeking a hearty breakfast for your little ones, a grandma recalling comforting bowls from your past, or a culinary explorer craving a new crowd-pleaser, your grits quest ends here! Dive with us into the stone-ground wonder of grits, and we'll equip you to cook up a perfect batch, every time. No prior grits experience? Worry not! Our simplfied guide will transform you into a grits master in a flash. So, don your apron, grab your whisk, and let's embark on this delightful Southern adventure together!
The Secret's in the Grind: Mastering Stone-Ground Grits Like The Old Mill
Nestled in the foothills of the Smokies, a culinary legacy unfolds, not by a hidden waterfall or forgotten moonshine recipe, but by a simpler and far more satisfying treasure – stone-ground grits.
Ah, grits. That warm, comforting Southern staple that holds the magic of any meal. But not all grits are created equal. Here at The Old Mill, we've been crafting a taste of tradition since 1830. So forget the cardboard impostors. Ours are a revelation, born from the finest stone-ground corn, each kernel coaxed to life on our timeworn granite millstones.
Our Story Starts with Stone
Our story began here in Appalachia where Native Americans and early settlers first unlocked the secret to truly exceptional grits: stone grinding. This age-old tradition, powered by the Little Pigeon River's relentless flow, awakens a depth of flavor and texture that modern methods simply can't match. We're proud to be the oldest continuously-running grist mill in the country, still carrying the torch of this culinary heritage.
From Millstone to Table
Now, those legendary grits grace the tables of our award-winning The Old Mill Restaurant and Pottery House Cafe. But the magic doesn't have to stay with us. We're ready to share the secret recipe, the one whispered down through generations, the one that will transform your kitchen into a Smoky Mountain haven. But first we have to talk about the main ingredient — grits.
Cooking with the Finest: Yellow and White Stone-Ground Grits
Crafted in America's longest-running gristmill (since 1830!), our yellow and white grits are unlike any others. Water-powered by the Little Pigeon River for centuries, they capture the essence of Southern tradition in every creamy bite.
What Sets Us Apart?
Timeless tradition: Since 1830, we've been stone-grinding our corn the old-fashioned way, powered by the Little Pigeon River. This heritage method unlocks a unique texture and taste you won't find anywhere else.
Creamy perfection: Silky smooth and oh-so-satisfying, our grits are the ideal canvas for your culinary creativity. Dress them up with cheese, spices, or your favorite toppings – the possibilities are endless!
More than just breakfast: Grits are breakfast royalty, yes, but they're also incredibly versatile. Whip up savory bowls for lunch or dinner. Get creative and let your grits shine!
Not made in a factory but an 1830’s grist mill: Our stone-ground method retains more whole-grain goodness and essential nutrients, making your meals extra wholesome. Every spoonful is a nod to history and the timeless craft of stone-grinding.
The grits family challenge: Northerners, unite! We've noticed our yellow grits tend to win hearts from the north, while our white grits charm the Southerners. Which side will you be on? It's all about the color of the corn, after all!
Don't forget to check out our famous Pottery House Cafe Shrimp & Grits recipe and other grits recipes HERE. But let’s get to the our recipe:
STONE-GROUND GRITS
Ingredients
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup The Old Mill Yellow or White Grits
- Salt and freshly ground black pepper to taste
- Butter for serving
Instructions
- Place the water and salt in a saucepan over medium-high heat. When boiling, stir in grits.
- Reduce the heat to low, cover, and simmer until cooked through, 10 to 12 minutes, stirring occasionally. (Some people like to cook their stone-ground grits less time for more texture – 5 to 6 minutes – and others like a longer, slow cook time of 20 minutes. Suit yourself.)
- Season with salt, pepper, and butter.
- For 2 servings: Use 1 cup water, 1/4 teaspoon salt, and 1/4 cup grits.
- For 8 servings: Use 4 cups water, 1 teaspoon salt, and 1 cup grits.
- For 24 servings: Use 3 quarts water, 1 tablespoon salt, and 3 cups grits.