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Deals Bobs Red Mill Gluten Free Corn Grits, Bear Naked Fit Triple Berry Crunch Granola , Breadshops Granola Cereal , Dr Mcdougalls Right Foods Organic Instant Oatmeal , Annies Homegrown Fruity Bunnies Cereal , Natures Path Organic Heritage Flakes Cereal , Natures Path Organic Mesa Sunrise Cereal , Arrowhead Mills Organic Oat Bran Flakes , Natures Path Organic Flax Plus Raisin Bran Cereal , Cascadian Farm Organic Fruit Nut Granola Cereal , Wheter you're gluten free of not, nothing satisfies like the savory experience of corn grits or polenta. For breakfast, you will love it with milk and honey. For dinner, you'll relish it with butter, cheese, marinara or gravy.
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This review is from: Bob's Red Mill Gluten Free Corn Grits, Polenta, 24 Ounce Packages (Pack of 4) (Grocery)
As a native Southerner, I've eaten grits all my life but I'd never had yellow, coarsely ground corn grits before I tried Bob's. From the moment my family tried these grits about two or three years ago, we've eaten no other grits. We cook these grits every weekend, usually Saturday and Sunday mornings. Oh, we've tried a few good regional products, but they're just not as good as Bob's (for instance, Lakeside yellow grits are good, but because they're more finely ground, Lakeside is a bit too creamy, tasting almost like a corn porridge). I prefer the more coarse grind of Bob's yellow grits, and the flavor is exceptional. The corn flavor in Bob's comes through, but not in an overpowering way - not to sound like a geek foodie, but Bob's yellow grits have a fantastic taste and mouthfeel. It's hard to explain, but I recommend you try them. If you're not sure you want to bite off a bulk multi-bag purchase via Amazon, then check your local grocery store (Publix in the Southeast carries Bob's, as do many organic/gourmet grocers). Regarding price: Bob's Red Mill products aren't cheap, but the company fills a very unique niche (Gluten-free products, unusual flours, etc.) and I'm willing to pay the price to keep the company from disappearing. Plus, every product from Bob's Red Mill that I've ever tried has been superior, including these grits.
Oh, and NEVER follow the cooking directions on a bag or box of grits - that's the primary reason non-Southerners think grits are nasty, because they make grits without the necessary amounts of butter, salt and milk or cream. Also, these are not quick cook grits, so it will take about 15-20 minutes from the time the water boils to achieve smooth, cooked grits. To feed four people (assuming you also have pancakes and a meat for breakfast), use three cups water brought to a boil, then gently shake about 2/3 cup of grits into the water. Once the water/grits combo comes to a boil, immediately lower the heat to simmer and stir frequently. [A note about lumps: if you don't stir often enough, you get lumps; if you dump the grits in, rather than shaking them in slowly, you get lumps.] Add two or three tablespoons of salted butter, then an unholy amount of salt. I'm afraid to measure how much salt we actually use (we salt to taste as we cook), but I would guess we use two or more teaspoons of salt. To avoid oversalting, start with one teaspoon of salt, taste when you're almost done, then add additional milk and salt to taste. Depending on how thick you like your grits, add additional water (we prefer to use 1% milk) to thin them out a bit. You can also add chopped bacon or country ham to your final product for flavor.
A word about polenta: Any Southerner can tell you that grits left in a pot to cool become polenta... so go ahead, and impress your Yankee and West Coast friends by "grilling up" leftover slices of your breakfast for dinner. Remember, the Americas introduced corn to Europe (including Italy), so grits came first.
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