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!


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New Favorite Shirt

This is my new favorite shirt. They are very soft and comfortable, although they are a tad bit long for my taste. Not a big deal by any means - I've had it two weeks and already worn it 3 or 4 times.

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Yecora Rojo
Dianne Vita
Delicious.

I bought the Yecora Red to make some artisan sourdough & it came out so delicious. It has a wonderful nuttiness with great complex flavors. Just love it. Can’t wait to try some of the “00” sifts.

Just what I wanted!

After having blue cornbread on a trip to Colorado, I looked everywhere for the cornmeal to make it after returning home to Boston. Luckily I found it through Barton Springs Mill, and it arrived a few days after ordering. I've already used it several times for several different recipes. It's awesome, and exactly the flavor and quality I was looking for. Highly recommend!!

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Rouge de Bordeaux
Larissa Prusak
What a taste

I baked already two sourdough loafs with the flour and the taste and smell is amazing.

Helped with colic from breast milk!

I have three kids and breast fed all of them and I always had to watch my wheat intake otherwise my babies were gassy. I thought for whatever reason it was the gluten but then I learned that it’s actually how the wheat is made and what pesticides were used that upsets the babies and the mamas through the breast milk. So this third time around I have been searching for an organic wheat flour that wouldn’t upset my 6 month old’s tummy through the breast milk and I say success! I have baked muffins and cakes with this flour and have no complaints! If you want a fluffy result I’d recommend sifting as I would with any flour. Very happy and will buy again