Dried: Apple Slices

Most grits lovers don't know that this Southern treat was originally derived from rice grains rather than from kernels of corn. Congaree and Penn is reintroducing the tradition of rice grits. Hand ground on our red granite stone mill, our Jupiter rice grits are just as Southern as their corn counterparts. 

Congaree and Penn middlins are a nod to the Old South. Originally a poor man's dish made from broken bits of white rice, our middlins have been cooked at James Beard award dinners and by notable Florida chefs. Similar to a risotto, middlins are a rich and creamy dish that have made a turn toward culinary innovation.

Hand ground from Blanca Isabelle purple rice (from our Southern sister, Claudia Rush of Louisiana), we're proud to share our version of "forbidden grits." Similar to black rice, these grains are nuttier in flavor, but just as creamy as our traditional rice grits. We prefer these for shrimp and grits. The purple hue is also a crowd pleaser.