Sure, unless without much effort it can be MUCH better!
This is certainly NOT a rant at Meander's. If I want real grits I make 'em at home. If I'm too lazy to make breakfast and I go to Meanders, I'll have the B&G, or something else.
Just one food pro trying to turn another on to something REAL good!
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I really like the Carolina Plantation grits, because they are barely even ground (I guess it is called antebellum style). They are most certainly not quick-cook, in fact they take a HELL of a lot longer than the 5 minutes suggested in My Cousin Vinny.
The other two are also terrific, though Anson Mills are probably closer to an artisinal product, milled under strict conditions and using rare, heirloom corn. Though not much more expensive than the others, they are usually the ones you would find on a NYC menu selling for about 5 times the price of a bag.
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I've had a lot of other good grits from other producers, but the common thread is they all seem to be from well below the Mason-Dixon line, and well east of the Mississippi.
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I'm normally more of a locavore, but some things should come primarily from their home region. In this case, it is an American product, made by American Companies, employing American workers. In most cases, these businesses are reviving an old industry and even older field crops, both of which had almost become extinct.
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West Seattle Blog
