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Bobs Red  Grits Corn Gf - 24 OZ

Bobs Red Grits Corn Gf - 24 OZ

Corn Grits, Polenta

Corn grits are simply coarsely ground bits of dried corn. For breakfast, try corn grits topped with milk and honey. For lunch or dinner, they're excellent topped with butter, cheese, marinara or gravy. Traditional Italian polenta. Premium quality. Wheat free. Dairy free. Naturally wholesome. You can see our quality. Visit us at www.bobsredmill.com. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free. If you're in the mood for traditional simple Italian food, polenta is a good choice. One of the many Italian dishes dating back to antiquity, a version of polenta nourished soldiers of the Roman Army. For information and recipes, visit our website at bobsredmill.com. Product of USA.
Nutrition Facts

Serving Size: 0.25cup dry
Servings Per Container: 19
Calories Amount Per Serving
130
% Daily Value
Calories From Fat Amount Per serving 5
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 0mg 0%
Total Carbohydrate Amount Per serving 27g 9%
Dietary Fiber Amount Per serving 2g 8%
Sugars Amount Per serving 0g
Protein Amount Per serving 3g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 8%
Corn.
Product Attributes
Kosher
Gluten Free
Warning Contains: Manufactured in a facility that also uses tree nuts and soy.
Directions Cooking Instructions for Cereal: Bring 3 cups water and 1/2 tsp salt to a boil. Add 1 cup Corn Grits and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple of minutes before serving. This will make enough for four generous helpings. Basic Italian Polenta: 6 cups water; about 1 tsp salt; 2 cups Bob's Red Mill Polenta; about 3 tbsp butter (optional). In a large deep pan over high heat, bring water and 1 tsp salt to a boil; gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick (about 30 minutes); use a long-handled spoon because mixture pops and bubbles and can burn. Stir in 3 Tbsp butter, if you wish, and add salt, if needed. Oil a deep medium-sized bowl. Spoon polenta into bowl and let set for 10 minutes. Invert onto a flat plate; mixture will unmold and hold shape of bowl. Cut polenta into thick slices and serve hot. Top with your favorite pasta sauce and freshly grated parmesan cheese. Makes 8 to 10 servings.

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