I am a firm believer that the key to a good meal is to begin with the best ingredients. With grits, this is extremely important as the taste difference between mass-produced instant grits and ones that are stone ground is night and day. The grits milled by our friend Greg Johnsman on his original 1945 electric mill are, in my opinion, the best you can buy.
Editor’s Note: Chef Cropf previously shared Geechie Boy Grits Biscotti when he was cooking at Blu in Folly Beach, SC. He is currently the executive chef at The Drawing Room at Vendue.
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