Dixie Lily Quick Grits

This product’s ingredients are grown, sown, milled and¬†packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
12039 (Box) 1 lb. 24
12540 (Florida – Yellow Bag) 2 lb. 12
12239 (Florida – Yellow Bag) 5 lb. 8
13039 (Georgia – White Bag) 2 lb. 12
12639 (Georgia – White Bag) 5 lb. 8

7 Replies to “Dixie Lily Quick Grits”

    1. Thank you so much for contacting us. Unfortunately, we cannot sell directly to the public. You could call Southern Traditional Foods at 251-213-1171 to see if they could sell to you by the case. We hope this helps and we appreciate your business.

    1. Thank you so much for contacting us. Corn is gluten free in nature. However, the only grit product that we sell that is certified gluten free are our yellow grits. Our Quick Grits are not certified because of the chance of trace cross contamination on the farm, storage facilities, packaging facilities or during transport to us, our packages or our suppliers. We hope this helps and we appreciate your business.

    1. Thank you so much for contacting us. Corn is gluten free in nature. However, the only grit product that we sell that is certified gluten free are our yellow grits. Our Quick Grits are not certified because of the chance of trace cross contamination on the farm, storage facilities, packaging facilities or during transport to us, our packages or our suppliers. We hope this email helps and we appreciate your business.

  1. Try the grits with cream in the cooking process. So delicious. Adds some extra flavor, fat and richness to some already delightful grits.

    2 cups whole milk
    2 cups water
    1 teaspoon salt
    1 cup uncooked grits (not instant)
    4 tablespoons unsalted butter
    1 cup heavy cream
    2 teaspoons freshly ground black pepper

    Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin o thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.

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