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| Antebellum Coarse Grits - White |
Antebellum Coarse Grits - Yellow |
| With particles
of corn ranging in diameter from 1/6 to 1/26 of an inch,
Anson Mills coarse grits are produced from field ripened
Carolina Gourdseed White or John Haulk Yellow dent
mill corns,
each prized historically for exceptional flavor and texture,
and each, until recently, nearly extinct. Stove time: 50
to 90 minutes depending on method. |
| 12 ounces - $5.95 |
Color
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| 10 pound
box - $50.00 |
Color
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| Pencil Cobb Grits |
| Settlers along the southern colonial frontier grew Pencil Cob corn, named for its very narrow cob. When there were no large local mills to produce Pencil Cob grits, they became part of the daily food chores on the frontier. A small, round, horizontal hand-driven stone mill called a quern mill was the front-yard mill of choice for this food. A quern mill measured up to 20 inches in diameter and was composed of a heavy rotating top stone atop a thin stationary bottom stone. The corn was trickled by hand into a hole on the top of the mill as the upper stone was rotated by hand power. With enough effort, grits spilled out the sides. This was hard work, but the reward was immediate because the grits were literally milled into the cooking pot—an early rustic version of fresh milling. Anson Mills is faithful to this food form. We quern mill these grits by hand to demonstrate why this unusual corn survived into the 21st century. Pencil Cob grits say "corn" in aroma and flavor more boldly than any other grits we produce. Always soak these grits overnight and slow-cook them according to our stovetop method for Antebellum Coarse Grits. |
| 12 ounces - $7.95 |
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| 10 pound box - $70.00 |
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| Native Coarse Blue Corn Grits |
| Who said corn is supposed to be only white or yellow? Native Americans and European settlers grew corn in every color of the rainbow, and those colors had deep meaning as well as distinct, diverse flavors and aromas. The corn for Anson Mills Native Coarse Blue Corn Grits belongs to the Cherokee Nation in the mountains of the Carolinas. Slow-cooked grits made from this fresh new crop blue corn have the fragrance and taste of mountain terroir and sweet corn, with intriguing background notes of chestnuts. Always soak blue corn grits overnight and use our stovetop recipe for Anson Mills Antebellum Coarse Grits. Don't be tempted to use dairy to cook blue grits, but do whisk in butter at the end. |
| 12 ounces - $6.95 |
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| 10 pounds - $60.00 |
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| Carolina Whole Hominy Quick Grits - White |
Carolina Whole Hominy Quick Grits - Yellow |
| Produced from authentic whole
corn hominy grist, but milled slightly finer than the Antebellum
Grits, Anson Mills Quick Grits possess the natural whole
corn richness, creaminess and fragrance of 100% germ retained
corn. Quick grits make great spoonbread, grits cakes and
tamales. Stove time: about 20 minutes. |
| 12 ounces - $5.95 |
Color
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| 10 pound box - $50.00 |
Color
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| Henry Moore Yellow Hominy Corn |
| Henry Moore Yellow Hominy Corn is an authentic South Carolina–grown hominy corn bred over 150 years ago. (Classic hominy corns have big, round kernels.) Regular milling leaves Henry Moore cold, so we treat this old heirloom the way it likes to be treated: Before harvesting, we let the corn dry on the stalks in the field, and then crib it up for a time thereafter so winter drafts can perform their final subtle drying of each kernel. This slow process develops lovely flavor characteristics that turn brilliantly complex and satisfying with cooking. We’ve worked with dozens of hominy corns but, in our opinion, Henry Moore is the best. |
| 18 ounces - $5.95 |
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| 10 pounds - $50.00 |
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| 1 pound Mrs. Wage's Culinary Lime - $7.00 |
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What is mill corn?
Sweet corn, which we eat on the cob in the summer, is harvested young,
in the milk stage, while skins and kernels are still soft. Mill or field
corn is left to dry and ripen on the stalks until just 14% residual moisture
remains in the kernels. By this time the sugars--which predominate in
sweet corn--have matured into starches.
Grain crops are like tomatoes. A tomato that is given time to ripen
and develop flavor in the sun tastes incomparably better than one that
was picked green and gassed for appearance. Similarly, field ripened
grains--not the ones rushed green from the field and force dried--promise
robust, appealing flavor and texture.
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Dent or Flint?
Corn is classified by the type of starch (endosperm) in its kernels. The premier mill corn of the American South, known as dent (the name derives from the dent that forms on the top of each kernel as it dries), has a relatively soft, starchy center. Dent corn makes easy work of milling--it
also makes phenomenal grits.
Flint corn, by contrast, has a hard, starchy endosperm and produces
grittier, more granular meal that offers an outstanding mouthfeel when
cooked. One type of American flint--indigenous to the Northeast--was,
and remains, the traditional choice for Johnny cakes. In Italy, flint
has been the preeminent polenta corn since the 16th century when Spanish
and Portuguese treasure hunters brought Caribbean flint to the Piedmont
on ships. |
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