Cooked Grits & Hot Cereals Manufacturing
Frogmore Bottling Company in Beaufort, South Carolina manufactures pre-cooked frozen grits — stone-ground or quick grits cooked to each client’s own specification and form-filled into roughly 4 to 4.5 lb boil-in-bag pouches — for restaurant chains, foodservice distributors and private label brands.
Start a Discovery FormThe program started when a client asked us to pre-cook their grits for a boil-in-bag application. It took real time in the test kitchen with our Executive Chef, Will Collins, to get it right. The grits are cooked to your recipe and frozen quickly, and that process gives them a more stable viscosity once they are brought back up to temperature.
Specifications
| Product | Pre-cooked grits, cooked to your specification |
|---|---|
| Grit styles | Stone-ground and quick grits are best suited; we have worked with all forms of grits |
| Format | Form-filled bag, roughly 4 to 4.5 lb, boil-in-bag re-therm |
| Storage | Frozen, fast-frozen after cooking to preserve viscosity |
| Hold after re-therm | Viscosity holds for nearly an hour in a hot-held third pan before it starts to thicken |
| Shelf life | Nearly 1 year frozen |
| Minimum run | Most clients find about 800 gallons per batch is the sweet spot |
| Certifications | Produced in an SQF-certified, GFSI-recognized and Kosher-certified facility in Beaufort, South Carolina |
Who it’s for
Restaurant chains
Breakfast, brunch and Southern concepts are where grits hurt most. Instead of one cook making five more gallons for the last table of a shift, the kitchen drops a bag, serves what it needs and throws away far less. If service slows, the grits hold their texture for nearly an hour.
Foodservice distributors
Product is cased, lot-coded and palletized frozen to distributor spec, so it can move through the broadline programs our clients already buy from, such as Sysco, US Foods, Ben E. Keith and Gordon Food Service. Frogmore is the manufacturer, not a broker.
Private label
Brands and distributor programs can have a grits recipe cooked to their specification and packed under their own label, with the same process, frozen format and documentation as our restaurant programs.
How production works
- 01
Discovery and NDA
Complete the discovery form, sign a mutual NDA and walk us through your grits, your service style and your volume.
- 02
Test kitchen match
Will Collins cooks your recipe at line scale — stone-ground or quick — until you approve the taste, texture and viscosity.
- 03
Spec and approval
The approved batch becomes the documented standard for every future run, along with bag size, labeling and pack-out.
- 04
Cook, fill and fast-freeze
Grits are cooked to spec, form-filled into bags and frozen quickly to lock in viscosity, with every bag lot-coded.
- 05
Frozen pack-out and ship
Cases are palletized frozen and handed to your distributor or cold-chain carrier.
Frogmore’s pre-cooked frozen grits are served in multiple national restaurant chains, and two more are onboarding now. Most prefer not to be named because the grits are served as their own.
Common questions
Talk to us about your cooked grits program
Tell us your recipe, format and volume. We reply within 1–2 business days.
Complete Discovery Form