Yellow Grits or White Grits?

Depends on whether I am putting salt or sugar on them.

Grits

Grits are hominy
Hominy is white
Yellow is not grits

I own a stone mill, grow a specific breed of corn and produce grits and cornmeal. The history of yellow vs. white grits is pretty cool. We sell grits to over 30 restaurants mainly in the Memphis area but we ship all over too, from Brooklyn to Nola. Peche has used our grits in the past and Josephine Estelle currently carries them on their menu.

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Weisenberger Mills White Grits for me. I need to just go ahead and invest in the larger bag as much as we fix grits.

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Should be up and running shortly. We have been a farm for 5 years but this grit business fell in our lap over the past year since we discovered this rare breed of corn we had seed for. The name of our farm is Hanna Farm though.

In the south, yellow grits used to considered your everyday eating grit. White grits on the other hand were your polite aka special grits. You served when you had important guest. Also, white grits were much more prevalent in the south because grits are technically made from dent corn. Yellow grits or polenta are made from flint corn. The reason yellow is so much more popular today is because flint corns were bred to produce more per acre as opposed to open pollinated white dent corn. Community mills died off when giant corporate mills began to pop up in the 1940s. Because flint corn was encouraged by the government to grow for max yield white corn eventually kind of just went away. The new normal is now yellow corn grits and cornmeal. They also started using hammer mills and steel burr mills which produce a totally different texture of grit and cornmeal. Technically what I sell as grits today would be yesterday's cornmeal and what I sell as cornmeal is actually corn flour.

I turn my white grits to yellow grits by adding butter.
So I say yellow.