Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ground kind. They have a hearty texture, which makes them more filling than other ...

Q. What’s the difference between stone-ground cornmeal and regular cornmeal? A. Regular cornmeal is ground between metal rollers and the hull and germ are removed so the texture is finer.

But some say that they don’t have any defining taste, or that their texture is clumpy or congealed. Clearly, those detractors have never had stone-ground grits, which have way more flavor and ...

Stone-ground grits (because they keep the whole ... is made from a different type of ground corn that produces a less creamy texture than grits do. Grits vs. Cream of Wheat Cream of Wheat is ...

If the package doesn’t specify the texture (sometimes they don’t), it’s safe to assume you’re getting either a fine or medium grind. Bags might also be labeled “stone-ground cornmeal.” ...

Stone-ground cornmeal retains the hull and germ of the grain, which gives it a pleasing texture and corn flavor when cooked. Many recipes call for coarsely ground cornmeal when making polenta ...

You learn to love them as a kid and it never goes away." Using old-fashioned, stone-ground grits gives the casserole a better texture and flavor than quick cooking grits. Preheat the oven to 350°.

This type of chocolate, sometimes called Mexican-style or stone-ground chocolate, is earthier, spicier and generally made with less sugar than sweet, creamy, European-style chocolate.

Whether you go the savory or sweet route, it's hard to beat a bowl of velvety grits-especially the stone ground kind. They have a hearty texture, which makes them more filling than other varieties.