What's a Southern meal without some grits? Thankfully for Chef Jason Alley, we won't have to find out any time soon thanks to his bourbon-y, mushroom-y grits recipe featuring Woodson's Mill All Natural Grits.
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Tasty and healthful, Woodsonβs Mill Grits are made from coarsely ground white corn, with a touch of bran. Using only locally-grown, non-GMO corn to make the most authentic stone-ground grits you will ever try, this all-natural ingredient is loved by the region's top chefs.
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Having taken over a nearly 225 year old mill and brining it back to life, Will + the Woodson's Mill team are producing regional products from ancient grains, just like they did in the nineteenth century.
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Weisenberger mills locally grown GMO-free yellow corn. These grits are prized by chefs throughout the South due to their texture, nutrients and hearty flavor - byproducts of the sustainable practices Weisenberger has stood by since it began operating in the 1860's.
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By focusing on the soil on the Louisiana farm, Kurt + Karen have nurtured a healthier and more flavorful grain. By keeping the entire production process "in-farm", Cajun Grain is able to ensure the delivery of the freshest product possible, all the while remaining gluten-free.
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Utilizing Falls Mill Grits from our March 2015 basket, we conceited a succulent dish of Sous Vide Oxtail + Grits, paired with pan fried spigarello.
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Falls Mill was built in 1873 as a cotton and woolen factory, it is now an operating water-powered grain mill and museum.
John and Jane Lovett purchased the mill in 1984.
Read MoreUtilizing Nora Mill's White Speckled Grits (aka Georgia Ice Cream), Featured Chef Brooke Williamson serves up a Pork Porterhouse with Cheesy Grits and Chimichurri. Check out the tutorial preview above!
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