How many tins of corn grits boast a blurb from the New York Times? I’m betting that only Zingerman’s slow cooking, organic, artisanal corn grits from Anson Mills has that distinction.

According to the Times, “the flavors swirling around a bowl of Anson Mills grits are heady, with sweet, roasted and cream corn flavors and a fine edge of something green and floral.”

We hauled a 2 pound tin of these precious grits back from Ann Arbor last month, but the weather hasn’t been cool enough for hot cereal until now. So this morning, Matt broke out the fuzzy logic rice cooker and made a batch of sweet breakfast grits from a recipe in The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufman.

The grits, we agreed, lived up to the hype.