Nora Mill Granary Storefront
Grits are a Southern classic, made from ground corn kernels and simmered until they get thick and creamy. While usually served for breakfast, grits can also be presented as a side dish, or as part of a main course for lunch or dinner (for example, in shrimp and grits).
The most flavorful grits—way better than instant grits—are stone-ground grits. I was first introduced to stone-ground grits in college when my mother-in-law sent me a bag. My husband and I weren’t big grit eaters at the time; we had mostly eaten instant grits while backpacking, so we imagined grits as more or less a bland texture or base.
When we first cooked stone-ground grits, though, we couldn’t believe the difference! The grits were good on their own, without any embellishment. Why did they taste so much better? It turns out that the production process for most commercially milled grits involves removing the germ (among other things), while stone-ground grits are made by grinding the entire dried corn kernel. As it turns out, this makes all the difference in texture and taste.
Nora Mill Granary’s Description of the Original Millstones
We recently visited Nora Mill Granary in Helen, Georgia, where we were able to see the millstones firsthand. It was fun to learn about the history of the granary and the grinding process. Not only does the store have a variety of grains they process, but they make many other food products in house (jams, dips, sauces, pickled items, and such—the raspberry honey mustard was particularly yummy). Nora Mill is located in beautiful North Georgia alongside the Chattahoochee River. If you love the outdoors, I strongly recommend checking out this area; there are many scenic waterfalls and hiking trails nearby, and it’s much less crowded than North Carolina, for instance.
Nora Mill Granary General Store Interior
View of the Chattahoochee River from Nora Mill Granary
Two Grits Recipes
I mostly make grits for breakfast. There’s something satisfying about a big pot of grits, some bacon, and a cup of coffee. It’s a nice breakfast for weekends when you have the time to cook a leisurely breakfast (stone-ground grits take approx. 20 minutes to cook).
Nora Mill Granary Grits with Bacon and Coffee
I usually alternate between two grits recipes (listed below). The first one is from the Nora Mill bag and is more purist—it really allows the grits to shine through. Basically, you just simmer the grits in boiling water with a little salt and butter. This really highlights the texture of the grits; if you like a sweet breakfast, try adding a splash of maple syrup to the cooked grits.
You can buy Nora Mill grits and other items at their online shop, or you can go visit between 9 AM – 5 PM Monday through Saturday or on Sunday from 10 AM – 5 PM at:
7107 S Main St
Helen, GA 30545
Creamy Dreamy Grits Recipe from the Flying Biscuit Café
The second recipe comes from The Flying Biscuit Café, a Southern restaurant known for its creamy dreamy grits and fluffy biscuits. It’s a decadent, oh-so-tasty grits dish made with white cheddar cheese, butter, and half and half. These are the creamiest grits I’ve ever had and a great copy of the version sold at the café (adapted slightly to utilize stone-ground grits). So if you’re not near a Flying Biscuit location or if you just want to stay in for breakfast, then this is the recipe for you!
If you haven’t tried stone-ground grits before, you really should—it will change how you view grits forever! Enjoy these grits recipes and let me know which you prefer.
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