Meet your new heirloom grits.


Keisler’s Mill in Gilbert, South Carolina

Kiesler’s Mill, in Columbia County, SC is a small mom-and-pop operation, quite literally: this husband and wife team own two heirloom mills that have been used for grit-milling in the region for over a hundred years.  They’ve fully restored these mills and are growing heirloom corn varieties for grits, cornmeal and whole dried corn.  They’re working with the agriculture department of Clemson University to restore and grow native heirloom variety corn that have existed in the region historically.  They mill our grits to order each .  These grits should be kept cool/cold to preserve their freshness and ideally eaten within a few weeks of milling, although they’re perfectly fine later.  Think of them like nuts or coffee: they taste best when fresh because the oils, which provide fragrance, flavor and some fattiness, peak upon grinding and slowly dissipate as they dry out in storage.

Grits, Heirloom White, “Carolina Gourdseed”  Coarse Grits.
These grits are comparable to the original Antebellum Coarse Ground White Grits made popular by Anson Mills–same variety.  Your classic all-purpose stone-ground coarse white grit.
by the 5# bag
Grits, Heirloom White, “Pencil Cob” Coarse Grits.
These come from an heirloom corn variety known as pencil cob (which is a very thin ear of corn, hence the name). Native South Carolinians consider this the ideal variety for classic low country shrimp & grits.  My favorite.  They have a super creamy texture and taste buttery before you even start adding butter.
by the 5# bag
Grits, Heirloom “Floriani Red Flint” Coarse Grits.
This is a special variety made from Floriani Red Flint corn.  These grits are yellow, with lots of red specks in them.  This would be a great alternative to polenta, and would infact be an apropos suggestion: Floriani red flint corn originated in the Italian Alps, and proliferated there because it makes an excellent polenta.  The difference between these grits and polenta is size: grits are a bit larger/coarser than polenta. This variety has excellent, deep/rich corn flavor–they’re quite special.  However, they are more difficult to grow, and have a lower yield: limited availability.
by the 18-oz bag.
Stay tuned for more good things from our #grainsproject and call us with any requests.  Let’s do this thing together #SFB


By Diego Maldonado