Native Coarse Blue Corn Grits

Who said corn is supposed to be white or yellow? Native Americans and European settlers grew corn in every color of the rainbow, and those colors had deep meaning as well as distinct, diverse flavors and aromas. The corn for Anson Mills Native Coarse Blue Corn Grits belongs to the Cherokee Nation in the mountains of the Carolinas. Slow-cooked grits made from this fresh new crop blue corn have the fragrance and taste of mountain terroir and sweet corn, with intriguing background notes of chestnuts. Always soak blue corn grits overnight and use our recipe for Anson Mills Antebellum Coarse Grits. Don’t be tempted to use dairy to cook blue grits, but do whisk butter in at the end.