Hopi Blue Corn Grits & Polenta

Weight
Type
  • Available types: Whole Kernel, Cornmeal, Grits, Polenta
  • Grown by: Jim Richardson in Rockdale, TX
  • Flavor profile: pure, amplified corn flavor
  • Good for: blue cornbread, grits, nixtamalized for blue tortillas
Precursors of this strain of flint corn have been raised continuously for 800 years on the mesas of northern Arizona. Used by the Hopis to make ceremonial Piki Bread. Hopi Blue makes an excellent cornmeal for blue cornbread. Whole kernels are nixtamalized for masa to make blue tortillas.

     

    Customer Reviews

    Based on 48 reviews
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    B
    B.
    Gorgeous, delicious polenta

    I've been making cornbread with this and have been loving it. Last night I made polenta to have with a mess of roasted veggies. The polenta was the tastiest I've ever eaten, and the color was just beautiful. I'm smitten!

    V
    V.
    Hopi grits

    First time, so good

    S
    S.G.
    Great quality

    I found a recipe for a sourdough bread that incorporates Hopi blue corn polenta in it. I have made 2 loaves so far and it tastes
    great. It makes the crust a little crunchy. I like it and I gifted a loaf to a friend and she
    loves it too. I will be buying this again when I run out.

    J
    J.
    Wow

    These are the best grits I’ve ever had. Just bought an insta pot and the grits were the first recipe I tried. I could eat them every day! Ordering more now!

    S
    S.S.
    Best cornbread ever!

    I bought the Hopi Blue corn grits and Polenta I followed the recipe on the website and was delighted with the results. Will definitely buy more.

    BSM Reviews

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    3040 reviews
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    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.