Stop what you are doing and google a recipe. Life changing. And yes, instant grits can work fine. Can be cooked, assembled, then baked. Or can be put into a crock pot to hold warm for hours. The end.
I keep stone-ground grits back for recipes, but I also keep a bag of Dixie Lily grits on hand for a quick breakfast. They are fast, and they haven't bent to woke name-change BS yet so I'll keep buying them. Had them this morning with leftover andouille sausage, peppers, and onions sauce that Mrs. had leftover from another recipe. They wuz deeeeeee-lish.
“Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that my ignorance is just as good as your knowledge.” Isaac Asimov
Panta Rhei Heraclitus
question. Best I've found. Don't know that I've had enough Anson Mills grits to intelligently compare, but they make good stuff too, by all accounts. Also, the only time I ever make grits is when I'm making shrimp and grits, and that's only 2 or maybe 3 times a year.
With particles of corn ranging in size 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.
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