Grits are a staple in Chef Ryan McDonald's house, and they should be in yours too! These bloody butcher grits were grown and milled right here in MO! Cooked nice and slow with butter, buttermilk, salt and finished with smoked gouda. They are a perfect balance of sour, salty, fatty, and buttery. They get the name from the reddish purple color of the milled corn. Prepared by the critically acclaimed STL chef: Ryan McDonald.