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

2853 reviews
98%
(2784)
2%
(43)
0%
(14)
0%
(6)
0%
(6)
J
Ruby Lee
J.L.
Tastiest Flour for Bread

My family and I had a bread tasting at home with different flours from the mill. Ruby Lee came out on top with Yecora Rojo as a near tie.

Rouge de Bordeaux Great in Sourdough Bread

I added some Rouge de Bordeaux whole wheat to the most recent sourdough bread I made. It was DELICIOUS! Superb results.

B
Mancan Buckwheat
B.M.S.O.
In the Refer

I haven’t used this flour yet…in storage [temporarily]. I will make a batch of buckwheat waffles with thick-cut oats added on top while cooking, eat a couple of squares and freeze the balance for another day [not to far off]. Also going to make some noodles…Can’t wait to taste the rich taste of this grain.

Delightful!!

Beautiful, creamy grits with little flecks of red...
Great flavor!! Thank you all so much!!!