I always look for the stone ground yellow grits. They're less processed and still have the kernel. I've had them with butter or cream, but much prefer maple syrup ;-)
I always look for the stone ground yellow grits. They're less processed and still have the kernel. I've had them with butter or cream, but much prefer maple syrup ;-)
I always look for the stone ground yellow grits. They're less processed and still have the kernel. I've had them with butter or cream, but much prefer maple syrup ;-)