Grits: from the cornfield to your plate
In the fast-paced society we live in, preparing grits is as quick as opening a packet, adding water and popping it in the microwave. But whatever happened to stone ground grits? They’re still around and they’re the best grits you’ll ever dip your spoon into. Better yet, grits are still ground the old fashion way at several grist mills in South Carolina. The process starts in the corn field and winds up on your plate.
Corn - A Southern Legacy Crop
Because corn grows in a variety of soils and climates and yields a lot per acre, it was an ideal crop for the early settlers. The crop was grown throughout the South. Once corn was planted, grown and dried past the green stage, it was ready to be husked and ground. Using water power to turn the big wheel which turned the grinding stones, meal and grits were made. Millers poured whole corn into a hole in the middle of the upper stone, and as the grain worked its way out between the stone, it was cracked and ground into a fine meal. The powdery cornmeal was separated from the larger fragments called grits.
South Carolina Grist Mills
In the 18th and 19th centuries, grist mills were a part of everyday life in South Carolina. These mills were strategically placed along a creek or river so they could be water powered. With emerging technology, only a few have survived. According to The South Carolina Encyclopedia, the two oldest continuously running water-powered mills in South Carolina are Ellerbe Mill in Rembert and Hagood Mill near Pickens.
Go With Everything Grits
Though primarily eaten for breakfast, grits are eaten as
a part of any meal in the South. Add a side of eggs, bacon, sausage, “matas” (tomatoes), fish or anything else you can think of and you’ve got a meal. In the Lowcountry grits are often paired with shrimp, and restaurants throughout the area offer a variety of shrimp and grits dishes. Stir cheese, butter or gravy for an enhanced taste. One spoonful will confirm why grits have been declared South Carolina’s official state food.
Grits, which can be white or yellow, are easy to cook. Some cooks use just water, while others use water and milk to cook grits. For an easy way to cook grits, try the Lee Bros. Simple Grits recipe.