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
    100%
    (50)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    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

    3040 reviews
    98%
    (2986)
    1%
    (45)
    0%
    (7)
    0%
    (1)
    0%
    (1)
    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.