Old School Brand Stone Ground White Corn Grits | Non-GMO, Gluten Free, Medium-Coarse Ground | Southern Style Breakfast Grits, Made in USA, 30 ounces

Best grits ever.I let them soak about an hour b4 cooking. It speeds up cooking time a little. We love Old School Grits!

I was really worried, since I read tons of reviews for "non-quick" grits, and they were all over the map. Old School were the only ones that had mostly positive reviews. Cooking grits for 60 minutes or more won't work for me. I have a life to live. Even on a weekend. But cooking these for 30 minutes? Decent amount of time, and first time out, I got the best grits I've ever had. Great flavor, creamy, with nice body. Married well with butter and salt. And DEFINITELY two steps up from typical Quaker or Albers Quick (5-minute) grits. (Those are good in a pinch. But don't ever waste your time with Instant Grits. YUCK.) I love to put some of Emeril's Essence seasoning on these and they become transcendent. Stirred every 5 minutes or so to perfection. I also let the leftover grits cool and I formed them into patties and fried them. Wow. It was like popcorn cakes. I'm very very very very happy with these grits.

These grits have a very coarse texture that real stone grinding gives and has the delicious depth of flavor that modern grits no longer have. Definitely worth the 30 minutes cooking time. They remind me of the grits that my grandma used to make.

These are delicious and toothsome grits. I will likely buy them again. Take note, my batches took a full hour to cook to overcome crunchy bits.

Love these grits. They are not only gluten free (many grits are not) , but they have a wonderful coarse texture.

Best old-fashioned grits on the market!

Seems silly to leave a review for something as pedestrian as old fashioned grits, but real grits are getting harder to find. None of the grocery stores in my area seem to carry anything other than instant or parcooked grits, and they are all overly processed. These aren't my usual grits, but they are every bit as good and less expensive. The packaging is not great. In the photo it looks like a cloth sack, but is really just paper. No issues there since grits go right into airtight storage once they're opened.

I am a Massachusetts girl who loves her southern grits. If you’re in the mood for lobster, this is the place to be, but if you want authentic grits, you won’t find them this far north of the Mason-Dixon. I ordered a bag of these grits last year, have kept them refrigerated (per packaging instructions), and they have not lost taste or quality. I’m starting to run a little low, and am reordering Old School again. I read some reviews that they are too chewy, but you must keep it low and slow - you will be rewarded for your patience! I generally allow 40 minutes on the stovetop. After adding them to the boiling water, turn down to heat until you can barely detect a tiny bit of bubbling, keep an eye on them, and stir often. When they start to leave a “film” around the side of the pot, you’re close to done - do a taste test determine your perfect texture. To make a single portion, use 1/3 cup of grits to 1 2/3 cups of water. After they are cooked, I just add a little butter, 2 tbs of shredded cheese, salt and pepper, stir it up til everything melts, and boom, there’s my Sunday breakfast!