Our Southern-Style White Corn Grits are simply coarsely ground bits of white corn. They have long been a traditional staple of the American South and we are pleased to bring these fluffy white grits to your table. Typically cooked and eaten as hot porridge, you can also find a recipe on our website to use these white grits to make the Italian dish, polenta. We use only the finest white California corn for rich and flavorful grits that are sure to delight your palate ? any meal of the day. (Note: This Product Description Is Informational Only. Always Check The Actual Product Label In Your Possession For The Most Accurate Ingredient Information Before Use. For Any Health Or Dietary Related Matter Always Consult Your Doctor Before Use.)Ingredients: White CornUPC: 039978002846 UK
Quaker Grits have been a southern tradition for over 400 years and a Quaker favorite since 1854. Known as the southern oatmeal before air conditioning was invented, grits were preferred over oatmeal because they could withstand the heat and humidity found in the south.
Corn Grits, Gluten Free - 2 / 24 Oz. Bags * Bob's Red Mill
Brand: Bob's Red Mill
Polenta/Corn Grits are classic southern breakfast dish. Gluten Free Corn Grits/ Polenta are used in gourmet Italian and Mediterranean restaurants. This delightful hot cereal is served with milk and honey or brown sugar and has recipes on our package that are simple and delicious.
Shiloh Farms Barley Grits are Hulled Barley cut into about 6 pieces per grain. These tiny chunks of the barley grain can be substituted in recipes calling for grits. They easily take the place of Hominy Grits. In 1942 a group of like-minded people gathered on a farm in Western New York and founded the Shiloh Community. Their common goal was to live and work together in health and harmony. To help support themselves and sustain their lifestyle they created a bakery and became known for their hearty, healthy all-natural products. Organic certification had not yet been invented. This was the beginning of SHILOH FARMS.
Grits are coarsely ground dried corn. Prior to being dried the hull and germ of the kernel is removed. The resulting "hominy corn" is often bleached prior to grinding. The larger of the ground kernels becomes grits and the finer is cornmeal (polenta).