We have always heard that the secret to good grits is cold milling. In fact, people use to rush to be the first in line at the mill to get the grits first while the mill was still cold in the morning. We realized that we have the ability to control the tempurature using liquid nitrogen. These were the most amazing grits I have ever eaten. They tasted like fresh baked, buttery cornbread. A great example of forward thinking.
