How to: Cook our Grits & Polenta

Easy and delicious, our organically grown Grits and Polenta are lovely in every color! If you are looking for traditional flavor, our White, Yellow and Blue corn are perfect! If you want a bit more complexity and a fun depth of flavor, definitely try our Red or Green corn.

If you're deciding between our grits and polenta, just know that both are excellent for cooking up rich & creamy, but the polenta will be extra creamy!

Ingredients:

4 cups water/broth

1 teaspoon fine salt

1 cup grits or polenta

3 tablespoons butter, divided

Optional: ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

 

Directions:

Step 1

Bring liquid and salt to a boil in a large saucepan. Pour grits/polenta slowly into boiling water, whisking constantly to ensure no lumps!

Step 2

Reduce heat to low and simmer, whisking often, until it starts to thicken, about 5 minutes. Mixture should still be slightly loose.

Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When mixture is too thick to whisk, stir with a wooden spoon. It’s done when texture is creamy and the individual grains are tender.

Step 3

Turn off heat and gently stir 2 tablespoons butter into mixture until butter partially melts.

Optional: Mix in 1/2 cup Parmigiano-Reggiano cheese until cheese has melted.

Cover and let stand 5 minutes to thicken. Stir and taste for salt before transferring to a serving bowl. Top with remaining 1 tablespoon butter and optional 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.

Enjoy!

The possibilities are endless - you can add bacon and a fried egg for breakfast, or top with sauteed shrimp (or meat of your choice) for a hearty lunch or dinner.

Check out Rachael Ray's recipe for Chorizo & Shrimp Cheese Grits using our very own Oaxacan Green Grits!


BSM Reviews

See what customers say

3040 reviews
98%
(2986)
1%
(45)
0%
(7)
0%
(1)
0%
(1)
E
Marquis
E.P.

Can’t believe it’s whole grain flour you sent me, the fermentation is amazing. This flour is a stunner.

Rye Flour

Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

I love it!

The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

Love this flour!

I am using it in my sourdough loaves. I love the sweet undertones.

D
TAM 105
D.K.
Great for hot cross buns

I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.