A Southern favorite dish throughout the day, we're finding the course natural a great textural add to some of our favorite recipes. For breakfast top simply with eggs and or sausage and garnish with a bright romesco; for lunch they're ideal whipped into a Gruyere and Caramelized Onion Souffle; and for dinner try crafting them into cheese grits bars in lieu of traditional bread service.

About Woodson's Mill

Woodson's Mill has been owned and loved by a small handful of families since its construction in 1794, when Guiliford Campbell built the original four-story, 32-foot square building. In the 1840's two additional mill stones were added and in the early 1900's Woodson's Mill was expanded into a thriving enterprise that included an icehouse, sawmill, and foundry but was cut short in 1963 when the mill was temporarily closed. In the 1980's the mill was restored and revitalized and has quick been adopted by the region's chefs as one of the best mills in the country.