Today, A Cup of Jo featured "Parmesan Grits with Roasted Tomatoes and Basil" by The Yellow Table as part of a breakfast series and I'm dying to try it out—as soon as I buy some grits worthy of the recipe! Not all grits are created equal, which you probably know if you grew up in the south and/or you recall the famous line from the film My Cousin Vinny: "no self-respecting southerner uses instant grits."
But sometimes you have to do a little digging to find ones with integrity.
Southern Living says supermarkets usually only stock regular or quick grits, and that you really want to use stone ground. "If you’ve never experienced the fresh corn taste of stone-ground grits, the first intoxicating forkful will make you a believer," writes Sara Claro. "They have a chunkier texture and retain a more natural and rich flavor, and take about 45 minutes to cook."
You can't go wrong with these American brands, and I've linked to their online shops.
Made in Rabun Gap, Georgia: Sylvan Falls Mill
Made in Columbia, South Carolina: Anson Mills
Made in Wilsonville, Alabama: McEwen & Sons