Stone-ground is ground between two stones, obviously. But there are more differences. The hull and germ of the corn kernel are usually left in, so the texture is coarser and the meal usually has a ...

Grits: 3½ cups water ½ cup whole milk or half-and-half 1 cup stone ground grits 1 bay leaf 1 tsp. kosher salt 1 Tbs. fresh thyme leaves ½ tsp. freshly ground black pepper ...

Chef notes. I cook my grits in protein stock, depending on the toppings, or a seasoned vegetable stock. The cooking liquid from boiled root vegetables works nicely as well.