Stone-ground is ground between two stones, obviously. But there are more differences. The hull and germ of the corn kernel are usually left in, so the texture is coarser and the meal usually has a ...

Grits: 3½ cups water ½ cup whole milk or half-and-half 1 cup stone ground grits 1 bay leaf 1 tsp. kosher salt 1 Tbs. fresh thyme leaves ½ tsp. freshly ground black pepper ...

But cornmeal is ground into a finer flour-like texture. ... Stone-ground grits. Sometimes known as old-fashioned grits, these grits are the most nutrient-dense and high in fiber.

Stone-ground cornmeal, on the other hand, is whole grain; it still has the hull and the oil-rich germ attached, making it more perishable (and artisanal) than the standard stuff.

Bags might also be labeled “stone-ground cornmeal. ” Stone-grinding—which is, um, just what it sounds like—means that some of the hull and germ of the kernel are retained.

From organic to restaurant-style to stone-ground, it's hard to know which mix is the best. So I tried cornbread mixes from Bob's Red Mill , Marie Callender's, Jiffy, and Simple Truth Organic to ...

2 cups coarse, stone-ground white grits (not instant) (12 ounces), rinsed. Salt and freshly ground pepper. 1 stick unsalted butter, cut into chunks. 1/2 pound sharp white cheddar cheese, coarsely ...

Chef notes. I cook my grits in protein stock, depending on the toppings, or a seasoned vegetable stock. The cooking liquid from boiled root vegetables works nicely as well.