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Bob's Red Mill Organic Yellow Corn - Polenta Description
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Organic Corn Grits Also Known as Polenta
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An Employee-Owned Company
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You Can See Our Quality®
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USDA Organic
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To Your Great Health® ~ Bob Moore
American and Italian cuisine combine to make our delicious Organic Yellow Corn Polenta. Enjoy its creamy texture straing from the stove, or let cool and slice to bake, grill or fry.
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® Organic Corn Grits/Polenta
Bring water and salt to a boil in a medium pot. Add corn grits and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and grits are creamy. 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 minutes, stirring in 1 cup shredded cheddar before serving.
• Parmesan Polenta: Make basic recipe and cook for 3 minutes, stirring in 1 cup shredded 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 pre 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. Makes 4 servings.
*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 (46 g)
Servings per Container: About 15
| Amount Per Serving | % Daily Value |
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| Calories | 170 | |
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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 | 37 g | 13% |
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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 | 4 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 | 60 mg | 2% |
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Vegan Creamy Polenta with Roasted Fall Vegetables
[vc_row][vc_column][vc_column_text]Craving a cozy, plant-based comfort food? Whip up this creamy polenta stacked with roasted sweet potatoes and string beans for a warm bowl of seasonal flavor. Enjoy the perfect blend of smooth polenta and sweet, roasted vegetables in one beautiful, bountiful dish.
Vegan Creamy Polenta with Roasted Fall Vegetables
Polenta
- 2 cups water
- 2 cups oat milk
- 1-1/4 tsp. Himalayan pink salt
- 1 cup organic yellow corn polenta
- 2 Tbsp. plant-based butter
- 1 Tbsp. nutritional yeast
- 1/8 tsp. ground black pepper
Roasted vegetables
- 2 Tbsp. avocado oil
- 2 medium-sized sweet potatoes (peeled, seeded and cubed)
- 1/2 lb. green beans (washed, ends cut and halved)
- 1/4 tsp. Himalayan pink salt
- 1/8 tsp. ground white pepper
- Preheat oven to 450 degrees F. Line baking sheet with parchment paper.
- To prepare polenta, in sauce pan on medium-high heat, add water and oat milk and bring to boil. Whisk in polenta and reduce heat to low, stirring until thickened, about 30 minutes. Remove from heat, stir in butter, nutritional yeast, salt and pepper. Cover and let stand about 2 minutes before serving.
- While polenta cooks, place prepped vegetables on baking sheet and toss with avocado oil, salt and pepper. Bake 22 minutes.
- Add polenta to bowls and layer roasted vegetables on top.
Get the ingredients you’ll need to make this comforting bowl.
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