FAQ
WHY DOES MY MARSH HEN MILL PACKAGE SAY TO REFRIGERATE OR FREEZE AFTER PURCHASE?
If you store our products in this way, according to the FDA their shelf-life approaches infinity. Our products have a very long shelf-life if they are stored in a climate controlled environment. Please do not store our products in a space that gets very hot, like a garage or out-building, where they could be exposed to unforeseen horrors.
HOW DO I COOK MY GRITS?
Check out our recipe page.
I FOLLOWED YOUR RECIPE, BUT IT IS NOT TURNING OUT RIGHT- WHAT SHOULD I DO?
Different varieties of our grits may require a longer cooking time or more liquid added to reach your desired consistency. Elevation and your stovetop are also factors that can change the outcome of recipes. Try making small, incremental changes to the recipes until you love the result.
HOW DO YOU COLOR YOUR PINK AND BLUE GRITS?
None of our corn has any coloring added to it. The different colors are just one of the variants that make each of our corn varietals unique and are part of the reason we have chosen to work with them. Fun fact, you can enhance the color of the cornmeal or grits you are using by adding a dash of acid to your recipe (such as lemon juice).
DO YOU OFFER TOURS OF THE MILL?
Not at this time because of concerns about covid.
YOUR WEBSITE SAYS IT WON’T SHIP TO MY STATE - WHY NOT?
We ship to every state. Your browser may need to be updated to the latest version. You may also need to clear your cache. If this doesn't work please call us.
Q. WHAT IS THE DIFFERENCE BETWEEN WHITE AND YELLOW GRITS?
The main difference between white and yellow grits is that white grits have higher sugar content and yellow grits have higher oil content. This is what makes the difference in taste profile.
Q. WHAT IS FREEKEH?
Immature durum wheat that has been roasted until it cracks. It is high in protein and has a unique flavor profile due to the roasting.
Q. WHAT IS FARRO?
Farro is an Italian word for ancient wheat. Our farro is piccolo farro or einkorn. It is one of the highest protein wheats on the market.
Q. WHAT ARE THE LITTLE BLACK SPECKS IN MY GRITS?
Those specks are called pins, which are the ends of the corn kernels where they attach to the cob.
Q. IS CORNMEAL THE SAME AS MASA?
No. Masa is a corn flour that comes from a specific group of corn varietals originating in the southwest region of North America. Before grinding the corn is nixtamalized.
Q. ARE YOUR PRODUCTS GLUTEN FREE?
All rice, corn, peas and benne products are gluten free. This includes all grits and cornmeals. Freekeh and farro contain gluten. All our gluten free products are processed in a separate facility.
Q. WHAT GRIND ARE YOUR GRITS?
All our grits are stoneground. We set our stones carefully to create a grind just a hair under the usual coarse grind that we think is perfect.
Q. WHAT GRIND ARE YOU CORNMEALS?
Our cornmeal grind is a little on the fine side, making it versatile in many different recipes.
Q. IS THE MEASUREMENT ON THE NUTRITION PANEL FOR COOKED OR UNCOOKED?
All information on the nutrition panel refers to uncooked product.
Q. WHAT IS THE DIFFERENCE BETWEEN FLINT AND DENT CORN?
A kernel of flint corn is much harder, like flint, than dent corn. It makes more robust grits. We use a Southern dent corn that forms an indentation in the end of the kernels as it matures. It is sought out for its high starch content.
Q. WHAT IS HOMINY AND HOW IS IT DIFFERENT THAN GRITS?
Hominy is a dish of boiled corn kernels that have been treated in an alkaline solution usually containing lye (nixtamalized).
There are variations in preparation of hominy–coarsely ground or whole kernel are the most common.
In some regions of the south the words hominy and grits have been used interchangeably. So some people might refer to all grits as hominy or hominy grits.
Q. I NEED MORE GRITS THAN 1.5 POUNDS. WHAT DO I DO?
If you need to buy a much larger quantity, please contact us by phone.
Q. DO I HAVE TO SOAK MY PEAS?
We would recommend soaking peas. This will reduce cook time and make them cook more evenly. The larger the amount of peas you are cooking, the longer you will need to soak them.
Q. WHAT IS THE DIFFERENCE BETWEEN GRITS AND POLENTA?
Traditional polenta is a whole grind meaning all. Grits are separated just to get large particles leaving the fines for cornmeal and very fine for corn flour if possible. Flint corn traditionally does not make any corn flour. Another way to think of polenta is like whole wheat. Whole wheat is everything ground together instead of any kind of enriched or separated product.