Stone-ground grits, on the other hand, are often made with heirloom varieties that can vary in color and texture. Whole corn kernels are ground, including the germ, ...

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.

Stone-ground cornmeal retains the hull and germ of the grain, which gives it a pleasing texture and corn flavor when cooked. Many recipes call for coarsely ground cornmeal when making polenta, but ...