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Bob's Red Mill Gluten Free Yellow Corn Polenta Description
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Corn Grits Also Known as Polenta
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Gluten Free
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Kosher
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An Employee-Owned Company
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You Can Seed Our Quality®
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To Your Good Health® ~ Bob Moore
Corn grits are a traditional staple of Northern Italy and the American South. Enjoy as a cereal with milk and honey, as a side dish with cheese, or as polenta with your favorite sauce.
Dear Friends,
Corn is perhaps the most traditional of American foods. Domesticated thousands of years ago, it's been a cultural and nutritional mainstay ever since. At Bob's Red Mill, we use only the finest-quality golden corn to create our traditional corn grits. Their rich flavor and incredible texture make our grits ideal for porridge, polenta and any number of entrees. We hope you enjoy them as much as we do.
To your good health,
Bob Moore
Directions
Basic Recipe For Quick Grits
3 cups Water
1 tsp Salt
1 cup Bob's Red Mill® Gluten Free Corn Grits/Polenta
Bring water and salt to a boil in a medium pot. Add corn grits and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for 1-2 minutes. Makes 4 servings.
Variations:
• Creamy Grits: Make basic recipe, using 2 cups water and 2 cups milk, and cook for 30 minutes.
• Cheesy Grits: Make basic recipe and cook for 30 minute, stirring in 1 cup shredded cheddar before serving.
• Parmesan Polenta: Make basic recipe and cook for 30 minutes stirring 1 cup parmesan before serving.
• Fried Polenta: Transfer Parmesan Polenta to a plastic-lined 8 x 8 inch pan and chill at least 2 hours or overnight. To fry, unmold polenta and cut into 12-16 rectangles. Heat oil, ½-inch deep, to 350°F. Working in batches, fry polenta until golden, about 3-5 minutes per side. Remove from oil using a slotted spatula or spoon and let drain on paper towels. If necessary, keep warm in a 200°F oven. Serve with tomato sauce or your favorite toppings.
Slow Cooker Place 1 cup corn grits/polenta, 3 cups water and 1 tsp salt into a slow cooker. Cover and cook on low for 5-6 hours or high for 1-1½ hours. Makes 4 servings
Multi-Cooker Place 1 cup corn grits/polenta, 3½ cups water and ¾ tsp salt in the pot of a multi-cooker, Set the valve to sealing. On manual setting and high pressure, set for 10 minutes. Natural release the pressure for 15 minutes, then serve. Makes 4 servings.
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (40 g)
Servings per Container: 17
| Amount Per Serving | % Daily Value |
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| Calories | 150 | |
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| Total Fat | 0.5 g | 1% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 32 g | 12% |
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| Dietary Fiber | 2 g | 7% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 3 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 0 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 70 mg | 2% |
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The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Southern Shrimp and Grits
[vc_row][vc_column][vc_column_text]Dive into the Southern charm of shrimp and grits – a dish that’s
shrimply irresistible. Once hailed as the must-have breakfast of South Carolina’s Lowcountry, this time-honored combo of seafood and ground corn now steals the spotlight at brunch, lunch, dinner and even as a late-night after-party nosh. This recipe has you sprinkling crumbles of crispy iron-skillet-baked bacon over the whole savory sensation, along with chopped green onion. You’ll mumble 'Mmm-mmmm!' with every delicious mouthful.
Southern Shrimp and Grits
- 3 cups water
- 1/2 tsp. salt
- 1 cup Bob's Red Mill White Corn Grits
- 6 pieces bacon
- 1-1/2 pounds shrimp (shelled, deveined and patted dry)
- 1/2 Tbsp. Cajun seasoning
- 2 tsp. salt
- 1 tsp. black pepper
- Green onions (chopped)
- Preheat oven to 400 degrees F.
- In cast iron skillet, arrange bacon and bake in oven 15-20 minutes, until desired crispness. Drain excess grease by placing cooked bacon on paper towel.
- In bowl, toss shrimp in salt, pepper and Cajun seasoning.
- Use cast iron skillet with bacon grease still coating it to cook shrimp. Heat skillet on burner to medium heat, add shrimp and cook about 5 minutes, stirring occasionally, until pink.
- In medium pot, bring salted water to boil. Add grits and reduce heat to low. Cook about 5 minutes, stirring occasionally, until liquid is absorbed and grits are creamy. Remove from heat, cover and let stand 1-2 minutes.
- Place grits in bowls, top with shrimp and crumbled bacon and garnish with chopped green onions.
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