Oaxacan Green Corn Grits & Polenta

Weight
Type
  • Available types: Whole Kernel, Cornmeal, Grits, Polenta
  • Grown by: Henry Martens in Tokio, TX, and Leo and Zach Thrasher in San Jon, NM, and Amarillo, TX
  • Flavor profile: complex nutty and earthy aromas
  • Good for: nixtamal, grits, cornmeal

Oaxacan Green corn is a centuries-old variety that is a favorite of the Zapotec peoples, utilized in their green tamales and tortillas.

This dent variety exhibits complex nutty, earthy flavors and aromas, and is high in starch, making it ideal for nixtamal, grits, and cornmeal.

    Customer Reviews

    Based on 50 reviews
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    C
    C.
    DELISH

    I have the world's best Shrimp & Grits recipe. I did not think it coud be any better, but with your grits and Trader Joe's Unexpected Cheddar, it was phenomenal!

    A
    A.G.

    Oaxacan Green Corn Grits & Polenta

    P
    P.S.
    Love these Grits

    Very rich flavor. The best you can find.

    C
    C.K.
    Really good

    Love the green grits. They look like yellow when cooked but have a richer flavor.

    L
    L.O.
    Green grits

    Absolutely delicious!

    BSM Reviews

    See what customers say

    2935 reviews
    98%
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    B
    Marquis
    B.M.
    Upped the game for my favorite Whole Wheat Sourdough Sandwich Bread

    I went back to sourdough after many years like so many others in 2020, in March. I had a good Sourdough Whole Wheat Sandwich recipe and tried the Marquis on a search for the the best. It came out so much better than the previous loaves which were good - now its great!

    Even if I made a mistake, its worth it

    Quick little fact: Not all corn pops, crazy huh!? Anyways I bought this corn for one reason, but even if I can't use it for that particular reason, it's amazing quality. I will be using this to plant outside and make some tortillas and posole. An A+ in my book!

    B
    Sonora
    B.M.S.O.
    Great flavor…a complementary flour

    Really like Sonora…made the yeasted loaf bread recipe on this site and it came out OUTSTANDING. It casts a yellow tone, almost like an egg bread …

    I also made Sonora and Yellow Cornmeal Pancakes this weekend…WOW!. Super soft, cake-like…yep, added blueberries and some maple syrup, with a banana sideline. GREAT! Try It!

    Robust stuff!

    You really know you're eating corn bread when you use Oaxacan Green. I used my traditional cornbread recipe using this cornmeal, all-purpose flour, sugar, salt, baking powder, eggs, milk, melted butter and Crisco just to see how it compares to yellow cornmeal from the store. This Oaxacan Green cornmeal doesn't disappear into the batter, but stands out in the bread, announcing "I am here!" The texture is heavier, denser, and more substantial than regular cornmeal, and it took a bit longer to bake. It is quite filling too -- not so much an accompaniment to a meal but a meal itself. . One piece was lunch! I think this cornmeal was not ground to dust, like most cornmeal, so it holds its flavor, texture, and personality much more. Great stuff! And something different! There will be no boring corn breads in this house from now on.

    Great garbanzo beans!

    Great texture and taste to eat whole, for instance on salads. Also great for hummus.