Make Your Next Meal Smokin'
The Tiny House Southern Seasoned Grits are perfectly pre-seasoned, incredibly simple to prepare, and are ready to be the star of your next home-cooked meal. These Smoked Sea Salt and Pepper Grits are as classic and delicious as down-home biscuits and gravy. Their smokey, peppery flavor makes them the perfect accompaniment to any meal – morning, noon, or night!
TEXTURE AND FLAVOR PROFILE
Coarsely ground for a smooth, rich and creamy consistency. Delightful & delicious full-flavored southern style grits with a touch of corn sweetness. These heavenly grits will give any dish that Southern kick.
Grits are handmade with high quality, gluten free, non-allergenic ingredients, and can be prepared in as little as 20 minutes. Making grits (really good grits) has never been easier.
Perfect for breakfast, lunch, brunch, or dinner and can be enjoyed as hot cereal, Italian polenta, or used for your favorite buttery grits recipe. If you have leftover grits, they are great as fritters next day. There is no such thing as too many grits.
Made in small batches and packaged with love, this southern comfort food is inspired by a deep passion to bring home Southern cooking to your kitchen.
- 12 oz. fresh-sealed package
- All natural ingredients
- No added preservatives, No artificial fillers
- Vegan, Gluten Free
- Prepared in allergen free facilities
- Handcrafted in small batches
- By The Tiny House / Made in the USA
In a medium sauce pan, boil one cup water. Add 1/4 cup grits and reduce heat to low. Simmer, stirring frequently until creamy and tender, about 20 minutes. For a creamier texture, add additional water. Serve immediately.
Ingredients: white corn grits, hickory smoked sea salt, paprika, cracked black pepper
~ Available for Local Next Day Delivery | Not eligible for return once opened
Why do we love smoke? Perhaps it's the fact that it’s elemental and universal. Korean-American-Southern chef Edward Lee states: "The appeal spans the continents. Some say umami is the fifth [taste], in addition to salty, sweet, sour & bitter. I say smoke is the sixth.”
Biological anthropologists like Richard Wrangham theorize cooked food helped us evolve because it took less time to digest, leaving more time for us to do other things, like invent the wheel.
The elemental scent of meats being cooked over fire, dating back roughly 1.8 million years, remains part of our culinary DNA. “I don’t know if we come into the world loving these smells or if we come into the world prepared to love it because of evolution,” says Paul Breslin, a professor of nutritional science at Rutgers University. “But the connection is profound.”
Whatever the reason we favor smoked flavors, one thing is for certain: These smoked grits bring out the flavor of all the foods they accompany -- Give it a try!
A few Pro-Tips: For creamier results, use milk instead of water. For thinner grits, use a bit more water. For thicker, creamier grits, cook longer.