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Stone-Ground Heirloom White Grits for a Creamy Delight

Featured in The New York Times Cooking, our Heirloom White Grits are a taste of tradition. Stone-ground to perfection, they deliver a creamy, delicious bowl every single time.

Grown by our family farm for generations on Wadmalaw Island, these grits are milled from premium White Dent Corn. Naturally sweeter than yellow grits due to their slightly higher sugar content, they boast a milder flavor profile. Our special screens create the perfect coarse grind, ensuring those sugars stay intact for a touch of sweetness in every bite.

Generations of farmers have honed this craft, and with every spoonful, you'll taste the difference.

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