Some love ’em. Some hate ’em. But if you’re a Southerner, you definitely know ’em! Ever so versatile, grits can be made savory or sweet, eaten for breakfast or dinner and made with milk or water. You can add cheese, herbs, meat, seafood, butter and slew of other ingredients. Regardless of the way we prepare them, we always make ours using stone ground grits from our responsibly-sourced partner Adluh Flour.
Grits Five Ways
1. Make Classic Shrimp & Grits. Made famous in the South Carolina Low Country, it’s only right that we use Adluh Flour to make our shrimp and grits – undoubtedly one of the South’s favorite dishes. We like to add goat cheese to ours to give it a rich and creamy texture unlike any other grits you’ve had before. Get the recipe here.
2. Make Grit Croutons. Move over stale bread – a new crouton is here to stay! We take our signature goat cheese grits and fry them up to make grit croutons. Add to your favorite salad for a nice crunch.
3. Make a Grit Cake. Grit cakes are simply a bigger version of grit croutons – but just as tasty. Because they’re larger in size, you can prepare your grits with additional ingredients to make a “loaded” grit cake. Adluh’s recipe adds wild mushrooms and onions!
4. Make a Grit Casserole. Looking for a new way to spice up breakfast? A casserole is a quick and easy way to prepare grits for the whole family. We like Adluh Flour’s recipe, which adds cheddar cheese, sausage and eggs.
5. Make Sweet Grits. While this opinion may be less popular, we can argue that the best grits might be sweet instead of savory! Prepare grits as you normally would, then add toppings like fruit, cinnamon, honey, maple syrup or nuts. We like to top our grits with our signature blueberry compote.
Farmers = Family at Adluh
The corn Adluh Flour uses to grind their grits and cornmeal comes from local farmers. “We only buy high quality-grade corn and if we see broken kernels or foreign matter, or see that it’s low in weight, we don’t use it,” Bill Allen, CEO of Adluh Flour said. “Our yellow corn comes exclusively from one farming operation that’s just 30 miles from our mill. They’re a fourth-generation family business just like we are, and worked with my father and grandfather. We consider them a part of our extended family.”
It’s no surprise that we consider Adluh a part of our extended family too! Their dedication to using local ingredients and making responsibly-sourced products is just one of the many reasons we love having them has a partner.
A South Carolina Staple
When you make your way down yonder to Columbia, South Carolina, Adluh’s bright neon sign can’t be missed. It’s become somewhat of a cultural icon in the city, and with the mill located only five blocks down from the state Capitol building, locals know Adluh is synonymous with Columbia. They’ve been milling quality products like flour, grits and cornmeal since 1900, and don’t plan on stopping anytime soon. The S.C. Department of Agriculture has even bestowed them the honor of the “South Carolina State Flour.”
The mill used in Adluh’s daily operation is the same mill that was built in 1900 by a Dutchman named B.R. Crooner. “We don’t know why or how he came to Columbia from overseas, but he did!” laughed Allen. When we asked Mr. Allen where the name “Adluh” comes from, we found out it’s technically a “who.” Adluh is actually the name of Mr. Crooner’s daughter’s, Hulda, spelled backwards!
When the Crooners fell on some hard times, the Allen family took over in the 1926s. “We’re a fourth-generation family business with a fairly small employee base of about 15,” Allen said. His father, J.B. Allen, Sr. put him to work in the mill at just 12 years old. “It kept me in shape for baseball and kept me out out of trouble. Not to be corny, but it was kind of a “Rocky” way of working out,” he smiled. “This is the only job I’ve ever had in my life and some of our employees have been here for 35-40 years.” For being a small operation, they sure do work hard. With the mill running 24 hours a day, Adluh can produce 400 to 500 lbs. of grits an hour. “The way we grind and produce our grains today is the same way it was done on day one, using the same equipment,” Allen said. “Same today. Same always. That’s our motto!”