Description

Jimmy Hagood’s great-great-great Grandfather, Col. Ben Hagood, bought a grist mill in Pickens, South Carolina in 1823.  In 1845 his son, James Hagood,  built the Hagood Mill as it stands today, and the Mill still produces the most authentic stone-ground grits we’ve ever tasted. Hagood Mill’s original 20-foot water wheel and 1600 pound granite millstones produce a slightly finer grind on flavorful Southern corn, meaning the grits take less time to cook and are exceptionally creamy ~  so eat ‘em up for breakfast or supper because, as we all know, grits are good for you!

Recipe: Pour 1 cup of grits into a large bowl and cover with cold water. Skim or pour off the chaff as it floats to the surface. Repeat . Bring 2 1/2 cups of water to a boil in a medium-size saucepan. Add 1 tsp salt and slowly stir in the grits. Cook at a simmer, stirring frequently, until the grits are done — they should be quite thick and creamy — about 20 minutes.  Add milk, cream, or half and half for consistency. Add salt and pepper to taste. This recipe provides grits for 4 servings.

2 lb. cloth bag