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Better Grits?
In a place where grits are practically a religion, it’s not easy to impress. So when some of Georgia’s finest chefs began raving about the grits coming from a small farm in Athens, we couldn’t help but take notice. They’re called Red Mule grits, and culinary heavyweights including chefs Shane Touhy (Dogwood), Hugh Acheson (Five & Ten, Empire State South), and Ford Fry (JCT. Kitchen and Bar) have all become devotees. “The grits have a light grind, almost feathery, but still have the bite you want in grits,” says Touhy, who shows them off in a grits flight, prepared three ways. “Even cooking them the way I do with heavy cream and butter, the grits still have an almost whipped and airy quality to them.” (Click here to see Touhy’s recipe for creamy Red Mule grits topped with homemade pimento cheese.)
The grits are the work of Tim and Alice Mills, of Mills Farm, who take a decidedly old-fashioned approach. So much so that Tim set about building a gristmill on their three-acre farm. The horsepower behind the operation is Luke, a 1,250-pound sorrel-colored mule. Each batch of certified organic corn is ground to order, ensuring the optimal freshness and flavor that has chefs so excited. In addition to grits, the Mills also offer polenta de Georgia (a finer grained version), cornmeal, and an English porridge.
Of course, as you might expect, the Mills are not shackled to a computer or cell phones. So to get your hands on a bag of Red Mule grits, you’ll need to grab a pen and a piece of paper (even scrounge up a stamp), and send your order the old-fashioned way—by mail. You’ll receive an invoice with your shipment. It may not be as quick as e-commerce, but some things in life are worth the wait.
List prices:
Grits (2 lb): $4.50
Cornmeal (2 lb): $Call
Polenta de Georgia (2 lb): $call
English Porridge (2 lb): $call
Mail order to:
Tim and Alice Mills
Mills Farm
150 Harve Mathis Road
Athens, GA 30601
For availability and pricing, please contact Alice @
Mills Farm
150 Harve Mathis Rd
Athens, GA 30601
PHONE: (706) 543-8113
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Tim Mills of Mills Farm pours
corn to be ground into Red Mule Grits.