Don’t Like Grits? You Just Haven’t Tried Greg Johnsman’s

The South Carolina miller makes a case for milling heirloom corn the old-fashioned way, for hearty, flavorful grits in all their intended glory.

Guinea flint corn, an heirloom variety that Marsh Hen Mill uses to make hearty grits. Bard Prochaska

“You tried grits but didn’t like them?”

Greg Johnsman, a stalwart South Carolina grits producer and evangelist, is ever ready to embrace this discussion.