Bob's Red Mill Polenta, Corn Grits

Bob's Red Mill Polenta, Corn Grits

Bob's Red Mill

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Corn grits are simply coarsely ground bits of dried corn. For breakfast, try corn grits topped with milk and honey. For lunch or dinner, they're excellent topped with butter, cheese, marinara or gravy. Traditional Italian polenta. Premium quality. Wheat free. Dairy free. Naturally wholesome
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Cooking Instructions for Cereal: Bring 3 cups water and 1/2 tsp 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. Basic Italian Polenta: 6 cups water; about 1 tsp salt; 2 cups Bob's Red Mill Polenta; about 3 tbsp butter (optional). 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 and 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 pasta sauce and freshly grated parmesan cheese. Makes 8 to 10 servings.

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