Bob's Red Mill Gluten Free Corn Grits, Polenta, 24 Ounce Packages (Pack of 4)

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.

Once you've made this you'll never eat instant white grits again. These grits have a rich corn flavor and need little enhancement-just a little salt and butter. I used these to make a South Carolina shrimp with grits that was the best I've ever made. They are also identical to the Italian polenta. Don't buy those silly cylinders of precooked polenta or boxed instant polenta. This product is easy to make on the stove top and ridiculously easy to make in the microwave: just bring the water to boil in a large glass container ( I like my 16 cup measuring cup), stir in the grits while stirring, along with salt to taste, and microwave until it's thick and creamy, stirring every couple of minutes. Eat it soft or cool it and cut to make grilled or fried polenta. Amazon is offering a good price also.

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I've learned to trust that with Bob's Red Mill I will get very good quality every time. This makes really flavorful and nicely textured polenta. I also use it to replace part of regular grind cornmeal when making cornbread since the grind is coarser and improves the texture of the cornbread.

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I purchased these depending on the stated CERTIFIED ORGANIC SEAL. This item however is NOT the ORGANIC Grits which means they could be made form GMO corn. No where on the package does it say ORGANIC and in research I found that Bobs does have an Organic Grit, but it is NOT this one. (even though amazon has posted the Certfied ORGANIC SEAL!!) BUT WOW * I contacted Amazon "Help" regarding this issue and was immediately issued a refund for 'product not as described'. Amazon has been my favorite online retailer for several years and I am subscibed for auto ship on over 16 items. Now I can add that they indeed have a great customer service policy.

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I had been using "coarse" ground supermarket corn meal to make my grilled polenta for years. It never had the same texture that I grew to love in my years in Northern Italy. The taste was right, but the texture was too smooth. And then I read some information on the interwebs about Bob's Red Mill corn grits. I don't know where I read the snippet about a true course grind versus a market course grind. But I now know that there is a difference. The market course grind available in the US is not adequately course enough for a true Italian polenta; it's too small and makes a mush/baby food consistency. With Bob's Red Mill grind, the difference is palatable. With the larger grind, I get a more toothy, substantial mouth feel in my grilled polenta. I feel like I have been transported back to Piancavallo, Italy in the dead of Winter, eating grilled wild pig and vennison with a side of the most luxurious polenta. Bob makes the difference between good polenta and sublime polenta. This grind is in keeping with the northern Italian polenta tradition. It is worth your time to supply your pantry with a 4 pack.