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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    2935 reviews
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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.