Our southern guests asked if we could make grits. Not until a gourmet chef with a twenty-five person Baptist contingent from Mississippi showed us the way. Now, we occasionally serve this southern staple, and it may be the best grits that you’ll ever have—promise. Walt, from Florida says it’s the best grits he’s ever had! Now, our grits are even better! Our South Carolina guests, Nikki and Carl, sent us their favorite—Marsh Hen Mill White Grits, straight from Edisto Island—milled the old-fashioned way from a third-generation miller. The fresh corn taste of stone-ground grits is indescribable! And, grits are the official food of South Carolina!
Marsh Hen Mill White Grits are the kind preferred by purists, produced the old-fashioned way by grinding with a water-turned stone. They have a course texture that retain a more natural and richer flavor, and take about 45 minutes to cook. Traditional recipes are ubiquitous—and, they’re all great—with enough butter, salt & pepper, sharp cheddar cheese, heavy cream, and milk, you can’t go wrong. And, I recently read that there only two kinds of grits—good and bad. However, let’s consider a third, “great.” Our grits have now reached the “pinnacle of greatness!”
Our Grits are so delicious, you can taste the corn flavor—the savory, creamy-rich texture will have you asking for more… and, that’s our bacon that we sustainably raise on our neighbor’s property.
Grits—still simmering in the pot…
We carefully select our suppliers at Pond Mountain Inn to ensure that we get the best possible ingredients…
It’s difficult to decide which grits to prepare… after stacking a cord of kiln-dried wood.
The Origin of Grits
The dish came from Indigenous people, specifically, from the Native American Muskogee people that dates back to the 16th century, perhaps earlier. Made from Indian corn similar to hominy or maize, the Muskogee would grind the corn in a stone mill, giving it a course texture. The local Native Americans shared this dish with the colonists and early settlers that ultimately became a breakfast staple of the American south. In recent years, this dish has journeyed from traditionally southern kitchens to chefs preparing grits at leading fine-dining restaurants.
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