Yellow Corn Grits/ Polenta Bundle. Includes Two (2) 24 Oz Packages Of Bob's Red Mill Yellow Corn Grits/ Polenta And An Authentic Bellatavo Ref Magnet!

Planning to create something new and delicious? Why not use corn grits in your next recipe? This bundle is for Two (2) 24oz Packages of Bob's Red Mill Corn Grits (Polenta Bobs Red Mill) and a Corn Grits Cookie Recipe Card or a Ref Magnet from BELLATAVO! These White Corn Grits are Southern-style grits made from the finest white corn. The pure corn flavor of these delicious grits makes them ideal for shrimp and grits, cheese grits, grit cakes and porridge. Grits and polenta are one and the same: we make them from high-quality dried corn that has been ground to produce coarse grits that will absorb water, broth or milk to become creamy and delicious—just like the grits you’ll find in South Carolina. While these aren’t instant grits, they cook up in just five minutes. Whether you're cooking traditional Southern fare, an Italian staple, or preparing a simple breakfast, Bob's Red Mill corn grits / polenta is a delicious product that's easy to prepare. To make it, bring 3 cups of water and 1/4 teaspoon of salt to a boil, then add 1 cup of Bob's Red Mill grits and reduce the heat. Cook it slowly for 5 minutes, stirring occasionally, then cover, remove from heat, and let stand for a few minutes before serving! This easy-to-prepare product is sure to become a favorite! This is not instant quick grits or instant polenta! Grits may be eaten covered in gravy, cheese or butter and salt; or served with seafood, meats or vegetables. They also make a delightful breakfast when served as a hot cereal. You can also use these coarsely ground grits to make polenta. Similar to pasta, cooked polenta is delicious topped with marinara sauce, shredded cheese, or grilled or roasted vegetables. In Italy, grits are known as polenta and play a major role in traditional cuisine. Polenta was originally eaten as a staple food by subsistence farmers, but eventually evolved into a flavorful dish prepared with aromatics that is arguably as quintessentially Italian as pasta! Try preparing polenta and se