Stone-ground is ground between two stones, obviously. But there are more differences. The hull and germ of the corn kernel are usually left in, so the texture is coarser and the meal usually has a ...

They’re ready in just five minutes instead of the 20 to 60 minutes (or more) stone-ground grits require. Hot water rehydrates and warms instant grits so that they can be consumed immediately.

Local, Stone-Ground Flour Is Different. Here’s How to Bake With It. Whether you’re a new baker or a seasoned pro, baking with local, stone-ground flour can be a challenge.