Where is Palmetto Farms

I have been to Palmetto Farms grist mill in the late 1990's. I still have my stone ground corn meal and I prepare it just like you prepare grits. I also had some of the grits I purchased there. I have found nothing like it here in Mobile, AL, so when I purchase them I freeze them and they last "forever"! I will be needing to replenish my supply soon, so I will surely be purchasing both the meal and grits from them (I am a widow and so mine last a "long" time)

I've read everywhere that good grits should be keep in the refrigerator of freezer. Do these come in a styrofoam box frozen when they leave the plant?

The grits come in a plastic bag, which is enclosed in a burlap type cloth sack with a twist tie. I just store them like that in the freezer.

Are these bolted or un-bolted?

These are un-bolted (un-sifted)

Are these hominy grits? To me, corn only would be polenta, not grits.

Yes,this would be polenta or in the Old South and Southwest, cornmeal mush. This is just stoneground cornmeal. Grits, in the Old South, is dried ground hominy. I have helped my Grandmothers make hominy and grits. The nixtamalization of corn releases niacin that the body can use, which it can't extract from plain corn. Traditional hominy is made with wood ashes to remove the husk. Lye can be used and is SAFE if the hominy is properly washed. Limewater is used to make the Mexican masa. When Southern people stopped eating hominy and hominy grits, the disease known as pellagra became epidemic in the late 19th and early 20th century. This was caused by a diet consisting largely of not nixtamalized corn. The Mexicans discovered this process almost 5,000 years ago, thereby making corn a valuable primary food source. Thank Quetzacoatl for Mexicans.