Delta Blues Rice
Ruleville, Mississippi
Not corn: rice grains, or middlings, broken during the polishing process.
1 lb., $5; deltabluesrice.com
Food for the Southern Soul
Pickens, South Carolina
Ground at an 1845 water-powered gristmill that is now the centerpiece of the Hagood Mill Historic Site & Folklife Center.
2 lb., $8; foodforthesouthernsoul.com
McEwen & Sons
Wilsonville, Alabama
The backbone of Frank Stitt’s beloved baked grits at Birmingham’s Highlands Bar & Grill.
1.25 lb., $7; mcewenandsons.com
Woodson’s Mill
Lowesville, Virginia
Revered by Jeremiah Langhorne of the Dabney in Washington, D.C.
1 lb., $8; woodsonsmill.com
Delta Grind
Water Valley, Mississippi
Chattanooga chef Erik Niel serves these at his Easy Bistro & Bar.
2 lb., $9; deltagrind.com
Beaverdam Creek Mill
Centerville, Tennessee
“There may not be finer grits in the land,” says Karl Worley, Nashville’s Biscuit King.
1 lb., $8; beaverdamcreekfarm.com
Weisenberger Mills
Midway, Kentucky
The pick of Kentuckians such as chef Ouita Michel and author Ronni Lundy.
2 lb., $4; weisenberger.com
Farm & Sparrow
Mars Hill, North Carolina
“We love their deep-yellow Cateto, from an Italian variety,” says Asheville chef John Fleer.
14 oz, $10; farmandsparrow.com
Millers All Day
Charleston, South Carolina
Marsh Hen Mill grows red corn to make these pink “Unicorn” grits for Millers All Day restaurant.
20 oz., $10; millersallday.com
Anson Mills
Columbia, South Carolina
These blue corn grits trace back to the Cherokee Nation.
12 oz., $7; ansonmills.com
MORE: THE ULTIMATE GUIDE TO GRITS
