Easy and delicious, our organically grown Grits and Polenta are lovely in every color! If you are looking for traditional flavor, try White, Yellow or Blue. If you want a bit more complexity and depth of flavor, definitely try Red or Blue 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!
Check outRachael Ray's recipe for Chorizo & Shrimp Cheese Grits.
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
Before cooking, we recommend dumping your measured amount of grits/polenta into a bowl of water. Then skim off any white bits that float to the surface.
Bring liquid and salt to a boil in a large saucepan. Pour grits/polenta slowly into boiling water, whisking constantly to ensure no lumps!
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.
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.
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!