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There are many different varieties of grits out there! But don’t worry; we’re here to help you choose the kind that suits your taste.

There are so many varieties, colors and grinds of grits available at the grocery store. How do you know which one to use?

To start, we like to use grits from specialty mills. Big manufacturers often de-germinate their grits to give them a longer shelf life, but we think the germ gives grits great flavor and texture, so we like to buy from mills that have left it intact. To prolong the shelf-life of grits from a specialty mill, simply store your grits in the freezer.

Generally, we use stone ground to make classic grits. We like the heartier texture and mouthfeel. For light dishes like soufflés or spoonbread, we go with medium or finely ground grits. When you’re picking between white or yellow, it’s really up to you. Some say yellow grits are sweeter, but we find that both colors are interchangeable.

Grits are often a matter of personal preference, so try different colors, grinds and manufactures to decide which is your favorite!

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