Corn Grits Also Known as Polenta, 4 Pack, 24 oz (1 lb 8 oz) 680 g, From Bob's Red Mill
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Corn grits are simply coarsely ground bits of degerminated corn. They have long been a traditional staple of both northern Italy and the American South that are usually cooked and eaten as hot porridge or cooked, then slightly cooked until firm and sliced into squares. For breakfast, try Corn Grits served with milk and honey. For lunch or dinner, they're excellent topped with butter, cheese, marinara or gravy. We use only the finest golden corn for rich and flavorful grits that are sure to delight your palate- any meal of the day.
History in the Making
Bob's Red Mill is dedicated to making natural foods in the natural way. That's why we carefully stone grind our grains in the simple and traditional way used by discriminating millers since early Roman times. With all the sophisticated technology of recent times, no machinery has yet been developed that grinds grains quite as well as our flint-hard quartz millstones. The granulation produced by stone grinding is far superior and the cool temperature of the process preserves valuable nutrients that are lost in conventional, high speed milling methods.
We stone grind the widest possible variety of grains into flours and meals on our century-old mills. We mix them into an astounding array of delicious flours, cereals and pancake, muffin and bread mixes. We also have a line of gluten-free products that are made in a dedicated facility and exhaustively tested for purity. We add to the list continually, making our product line of healthy grain-based foods the most complete in the world.
Delight you and yours today with our stone ground goodness and know that you're eating the finest grain products available anywhere.
To your good health,
Whole Grain Foods For Every Meal Of The Day
If you're in the mood for traditional, simple Italian food, polenta is a good choice. One of the many Italian dishes dating back to antiquity, a version of polenta nourished soldiers of the Roman Army.
Cooking Instructions For Cereal
Bring 3 cups water and 1/4 teaspoon salt to a boil. Add 1 cup Bob's Red Mill Corn Grits and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat cover and let stand for a couple of minutes before serving. This will make enough for four generous helpings.
Basic Italian Polenta
6 cups Water
1 tsp. Salt
2 cups Bob's Red Mill Corn Grits
3 Tbsp. Butter
1/2 cup Parmesan, grated
Grate or shred 1/2 cup cheese such as Parmesan, Romano, Fontina or Monterey Jack for topping, Sauce: Any meat or tomato sauce that is intended to spoon onto pasta. In a large, deep pan over high heat bring water and sea salt to a boil. Gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixtures is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn. Stir in butter, if you wish, and more salt if needed. Oil a deep medium sized bowl, spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate, mixture will unmold and hold its shape. Cut polenta into thick slices and serve hot. Top with sauce and freshly grated cheese. Yield: serves 6-8.
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