Gluten Free Polenta, Corn Grits, 4 Pack, 24 oz (680 g), From Bob's Red Mill
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Corn grits are simply coarsely ground bits of degerminated corn. For breakfast, try corn grits topped with milk honey. For lunch or dinner, they're excellent topped with butter, cheese, marinara or gravy.
Bob's Red Mill products labeled Gluten Free are batch testes in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
Cooking Instructions for Cereal
Bring 3 cups water and 1/2 teaspoon salt to a boil. Add 1 cup 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.
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.
Basic Italian Polenta
- 6 cups Water
- About 1 tsp. Salt
- 2 cups Bob's Red Mill Polenta
- About 3 tbsp. Butter (optional)
- Grated or shredded Cheese such as Parmesan, Romano, Fontina, or Jack.
Sauce: Any meat or tomato sauce that is intended to spoon onto pastas.
In a large deep pan over high heat, bring water and 1 tsp. salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles can burn. Stir in 3 Tbsp. butter if you wish, and add 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 shape of bowl. Cut polenta into thick slices and serve hot. Top with your favorite sauce and freshly grated parmesan cheese. Makes 8 to 10 servings.
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