organic yellow cheese grits
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You will literally smell the "corn" as you stir up these delicious grits. The creamy taste and texture are winning over grits fans (and not so grits fans) - left and right. And, what makes these grits even better? Our yellow grits are kosher and certified organic. Package may vary from image. DIRECTIONS: Bring 4 cups of water and 1 teaspoon of salt to a rapid boil. Stir in 1 cup of yellow grits. Reduce heat, cover and let cook for 20-25 minutes until creamy. Stir occasionally. Add butter, pepper and additional salt as desired. Short on time? Pour ingredients into a crock pot, cook on low overnight and wake up to creamy, hot grits. What a great way to start the day. Note: it is common for grits to stick to the sides.  Simply scrape and stir well.  No lumps in these grits, folks. Additional Stir-In  Ingredients: Bacon crumbles, cut up link sausage or crumbled sausage patties, ham, extra cheese, scrambled eggs.  Eating a hearty breakfast never tasted so good.

INFORMATION ABOUT PRODUCT CERTIFICATIONS: ORGANIC - Corn grown for our Yellow grits are controlled both in nature and quality. Growers must meet rigid specifications; crops must be three years away from the use of chemicals on grain and soil. Our growers are certified by O.C.I.A. (Organic Crop Improvement Association), a well known and accepted international certifying association. The mill and each grower?s farm is checked by an O.C.I.A. representative each year. KOSHER - The Mill is also certified with the KOA of A KOSHER Seal, and are inspected by the FDA on a regular basis. NO PRESERVATIVES - Our products are not bleached, bromated or preserved in any way, nor do we enrich them. They are as natural a product and as pure as we can possible make them. Because of our milling method, we obtain a unique fineness and light color not found in other whole grain flours. This method of milling also protects the shelf life.

RECIPES:

CHICKEN MEDALIONS AND CORN GRIT CAKES An easy grits and chicken recipe. INGREDIENTS: 4 chicken breast halves without skin, boneless 4 cups water 1/2 teaspoon salt 1 cup yellow coarse cut grits, uncooked 1 teaspoon ground cumin 2 tablespoons butter . Spicy Southern Salsa 1 cup corn kernels, cooked and drained 1 cup black-eyed peas, cooked and drained 1 medium tomato, seeded and chopped 1/2 cucumber, peeled, seeded, diced 1/4 cup chopped green onions 2 tablespoons fresh lemon juice 2 tablespoons minced fresh basil 1 small jalapeno, seeded and finely minced 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon pepper PREPARATION: Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and sauté, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes. Makes 4 servings. Southern Salsa: Mix salsa ingredients together in a large bowl.

CAROLINA BRUNCH GRITS CASSEROLE INGREDIENTS: 1 cup uncooked yellow coarse cut grits 4 cups water 1 can (11-oz. size) whole kernel corn with red and green peppers, drained 1 package (9-oz. size) frozen spinach, thawed 1 envelope (1.25-oz. size) taco seasoning mix 2 tablespoons chopped onion 2 tablespoons margarine or butter 8 ounces shredded Cheddar cheese DIRECTIONS: Heat oven to 350F. Cook grits in water as directed on package. In ungreased 13x9-inch (3-quart) glass baking dish, combine cooked grits and all remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese. Bake at 350F. for 22 to 27 minutes or until edges are bubbly and cheese is melted. Serves 8. (Source: CDKitchen)

Richard's Shrimp & Grits

1 cup Julia's Yellow Grits(*great with Barley Grits, too)
3 cups Water
3 cups Milk (or Cream)
1 Tbs Honey
1 teas. Salt

Bring to a boil.  Reduce heat and simmer for 25 minutes until grits are creamy.  While grits are cooking, prepare the shrimp (either fresh or frozen) by boiling it in Julia's Pantry Outer Banks Seafood Boil.  After boiling, drain shrimp and add to the grits along with these additional ingredients:  

1 cup of Shredded Sharp Cheddar Cheese
1 teas. Chili Powder
1 small can of chopped green chiles
Crumbled bacon pieces (i.e., Hormel Real Bacon Pieces)

Cook 5 additional minutes or until cheese melts, stirring constantly. Serve with hot sauce, if desired. Makes 4-6 servings.

More Recipes:

How to cook grits

Easy Breakfast Bake

Shrimp and Grits

Creamy Grits with Shrimp

Beef Stew with Cheesy Fried Grits

  • Item #: jp404

Organic Coarse Cut Yellow Grits 1 Lb Pkg

Price: $6.95
3 or more: $5.50 each
6 or more: $5.00 each
12 or more: $4.50 each
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