Whole Grain Grits. Gluten Free.

Stone Ground. the best way to produce Grits for the richness in flavor and the best in natural nutrition. No Supplements are need because all the natural bran and germ are retained.

Until Carolina Grits developed this process, in coordination with the USDA and DOD, Grits were not considered whole grain.

Carolina Grits come in Traditional, Geechee, Roasted and Polenta styles.

Inspected/Documented Gluten-Free facility. 

Carolina Grits & Co and USDA developed and updated the CID for corn grits manufacturing methods. No SUPPLEMENTS are needed because the bran has not been removed. 

 USDA CID Metric

A-A-20035E October 23, 2015 SUPERSEDING A-A-20035D June 13, 2008



252 505 9378




Rocky Mount, NC 


Carolina Shrimp and Grits

Cook the Carolina Grits® before you start to cook the shrimp. 1 1/2 cups of grits in 6 cups of water with 1 tsp of salt. For creamier grits, you may use a combination of milk and water – stir often. Keep warm.

4 slices of bacon, quartered
1 bunch scallions cut up
2 tsp minced garlic
Small carton sliced mushrooms
1 to 1 ½ pounds peeled shrimp
2 tsp Tabasco sauce
Juice of one lemon
Bacon – drain most grease - add mushrooms, scallions, garlic, lemon juice, Tabasco sauce then add shrimp. Cook
until shrimp is pink and done – serve over grits – garnish
with parsley and cheese. If shrimp mixture is too thick – 
thin with stock or water.

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