Professor Torbert's Orange Corn Grits | Polenta Grind | 2 Lb Bag (32 oz)

THESE GRITS ARE SO GREAT, I'M WRITING THE REVIEW ALL IN CAPS!!! Honestly, I haven't a single regret in trying these fabulous grits at all. Smooth, flavorful, and quick to cook, the grits made a pot that tasted exactly like the old Texan grits I've eaten as a child. Most store-bought grits are either too fine or too coarse, but like Goldilocks' perfect bowl of porridge (it utterly should have been grits), this grits were absolutely perfect. Rich in color and more flavorful than the average white corn grits that I use, the grits cooked up within roughly five minutes and perfumed the air with a memorable aroma. Never before had I cooked a bowl of grits so piquant, and never had a grit gone so far to mime those I ate as a child. These grits were so smooth straight from the pot and had a mellow and lightly nutty flavor, so tasty and rich that I didn't need to add enormous dashes of salt. A pat of butter was all it needed to be perfect, and the grits doubled as well to become a cornmeal in which I could make corn bread, corn-pone, and Chinese style corn cakes (with these fellows, my old white grits made them fall apart). Mixing and baking evenly, these grits were perfect all around my kitchen and are now going to be my go-to grit. This product is a game changer, and I don't think I'll be buying anything else. Seriously. They're that fantastic. Yuuuuum!

I made these pretty much as soon as I received them. The recipe is straightforward, and more importantly, it works. As a professional chef, I find that’s one of the most important things about a staple. If the directions are off, I have to figure out my own recipe and waste all that time figuring it out, and wasting my money if it doesn’t come out right. I simmered mine in a saucepan on top of a cast iron pan over very low heat, but otherwise followed the directions exactly. It was easy, and they came out silky and delicious . A healthy pat of butter, a dash of salt, and a fistful of shredded cheddar cheese is my preferred method, but if you found this product, you probably already know how you like your grits. Overall, this is a great product. A little more expensive than others, but considering the bioenhanced nutrition of the corn, well worth it for the small bump up in price.

Let me first say that I am a very picky eater. Though there are some things I buy that may be off brand ... (ex) the store brand of can milk instead of the popular PET milk but there is not substituting when it comes to quality food items my family and I put into our bodies, on a regular basis. So my review of this product is AUTHENTIC. Well, well ... surprise, surprise, surprise! These are the words that I experienced when trying these new grits. I was very apprehensive to purchase because of the traditional grits my family has always eaten and the price but I am always looking for healthy food stuff for my family, especially this days when the world is focusing on artificially made/lab grown foods ... so I made my order. I am soooo glad I did! First, the grain of these grits are not as course as the regular grits. The grain is a cross between the course grain of regular grits and the smooth grain of Cream of Wheat. As soon as you mix these grits into the boiling water, they absorb the water like a thirsty person unlike regular grits that take their time absorbing the water ... lesson learned. Next time, I make these grits, I will start off with less grits and add additional if needed, to achieve the thick consistency that my family and I like when it comes to grits. Also, the cook time for these grits is considerably less compared to regular grits require a significant more amount of cook time and water to get that smooth, non-grainy texture. One more thing, I ate less of these grits than I would regular grits. The grits filled me up quickly. So, I give these grits 5 stars ... different but yummy!

Cool and unique. Halloween grits. They taste like grits should, gritty but smooth out with buttermilk, heavy cream, or cheese. And they are the bomb on a blackened ribeye

For those who AREN’T from the southern parts of the US and don’t know such things, grits aren’t all “just grits”. Their texture, flavor, and color vary widely depending on the type of corn they’re made from, how it’s stored before being processed, how it’s ground, and other factors. I’ve known about and used yellow stoneground grits for years, but had never heard of “orange corn” grits until I stumbled on these while searching for my usual brand. Since it wasn’t available then, I decided I’d give these a try. They’re good enough - not the best I’ve ever had, but definitely better than ordinary white grits. The corn they came from may have been “orange” (and IDK about that, never having seen orange corn), but the grits definitely are not. They look just like all the other “yellow” grits I’ve used through the years. But I don’t really care what color they’re called; they cook up well in the microwave (for when I’m in a hurry), have a nice, slightly buttery taste, are “medium” ground (meaning not requiring an overly long cooking time), and make perfect cheese grits (my favorite) as well as a great polenta. They’re NON-GMO - the only kind I’ll buy - and come in an eco-friendly, “cutesy farmer”, resealable package. I’ll probably buy them again at some point (when I can’t find my favorite brand), and would definitely recommend them to anyone wanting to try REAL grits at a reasonable price.

Delicious! Don’t take long to cook. My toddler loves these grits and I don’t mind giving them to him due to the high quality

As a yank, it’s hard to get too excited about grits. Still, this particular brand has a beautiful orange color and pleasing taste, & is super easy to make and very versatile. From shrimp and grits to polenta (same thing just Italian) with mushroom ragú, this has fast become a quick go-to for hardy & economical meals that impress your eaters more than it should with its exoticism.

Taste is good but texture is off, too much flour mixed with the grains