You may have seen them popping up on restaurant menus around Columbia over the past year: Congaree Milling Co.’s hominy grits. And unless you’re a maize scholar, you probably didn’t think much of it.

On Jon Stauffer’s 25-acre farm in Pauline, about 150 chickens strut between swaying sunflower stalks as a handful of cows graze in the hot summer sun. Sun hemp and buckwheat grow at the base of short ...

Lawrence Burwell, left, and Ken DuBard of Congaree Milling Company in Columbia. Susan Ardis sardis@thestate.com Ken DuBard and Lawrence Burwell are ordering strong coffee and a pot of tea at Drip in ...

Grits have an incredible history in Southern cuisine, with the kitchen staple mushing and mashing their reign on spoons all over our region to this day. From a North Carolina family farm growing some ...

What Are the Differences Between Polenta, Grits, and Cornmeal? First and foremost, starts with two different types of corn. Grits are sold in both coarse and medium-grinds, and can be made from white, ...

MADISON (WKOW) — Second Harvest Foodbank received a massive donation Monday from Didion Milling of Sun Prairie. The milling company donated over 9,500 bags of corn grits to hand out to families ...

THE GRIND: Jim Barkley built a water-powered gristmill on his Weaverville farm where he grows heirloom, non-GMO corn for the purpose of making grits. It’s a cool, gray morning in Weaverville as we ...

Grits may be the most underestimated of all Southern foods – but they form the foundation of some of the most beloved, (and despised) Southern dishes. For this episode of Nourish, we go looking for ...

Like many foods that have been around for centuries, the grits available in supermarkets, although serviceable, are distant cousins of their forebears. Grits are a corn product: They are derived from ...