Bob's Red Mill Gluten Free Corn Grits/Polenta, 24-ounce (Pack of 4)

Great product. I can not go a day without it! Stove top or pressure cooker.20 minutes cooking on low pressure in the pressure cooker, and allow it to naturally aspirate. Stir well. I like adding butter and maple syrup for a sweet treat/quick meal during the day. I call it corn pudding. This is top quality with no kernel or other material like husk that you get with corn meal. I make this in large quantities and refrigerate for use across a couple to three weeks. It's very easy to reheat in a sauce pan with milk or water. With no loss in flavor over time. I'm big into 5 minute meals and this is a great one for me. I hope you enjoy it too!

I love grits. Always have. These, however, really surprised me. I used to get stone ground white grits from a South Carolina company for years. The problem (besides the price) was that they took a long time to cook. But how I loved their texture!!These grits only take 5 minutes to cook. Additionally, they have that nutty more coarse texture prevalent in stone-ground grits. And, unlike instant grits, these bad boys retain all the various nutrients typical of pure yellow grits (you would be surprised how healthy they are so just go and Google them to find out).Here is how I make 1 servings worth (1/2 cup dry grits):1/2 cup dry grits1/2 cup milk1 cup waterfavorite seasoning/saltThe directions are on the back and I follow them to the letter, but I wanted to include my recipe which has the 1/2 cup milk. This REALLY brings out their creaminess. Then, since I love crispy texture in food, I pour the cooked grits in a non-stick fry pan and cook them for another five minutes and flip the "pancake" and cook for another five. It is truly delicious!And how can you beat 8 pounds of delicious grits for $12?!!

Delicious. I have seen this at Whole Foods for years but never considered buying them until my husband took me to a First Watch restaurant. My husband is from Alabama and can eat grits every day. I normally bought the white Quaker grits which were fine but after that fateful visit to First Watch we haven't looked back. I am from the Caribbean and was used to yellow cornmeal for breakfast as a porridge or as coco (polenta) but didn't eat it here on a normal basis. We eat it several times a week.

Bob's Red Mill grains are always the best quality, and the corn grits are no exception.I mostly use them to make polenta; it's so quick and easy. I bring water to boil, reduce to simmer, add the corn grits, stir for 5 minutes, close the stove, and let them sit covered for another 10 minutes. I don't think that 5 minutes get these fully cooked. I like polenta a little runny, so I use more water than package recommends. I personally prefer to serve it immediately as I cook it. You can store it in the fridge and taste great, but it becomes just a solid chunk of polenta.I also cooked the corn grits in the microwave when I was in extra hurry / didn't want to wash a pot for making one serving. I just add water, cook it on high for 2 minutes, than in 3 batches of 1 minute (I stop and open the microwave each time, let it sit a couple of seconds, otherwise it spills over).I also used the corn grits in muffins and they tasted really good; the texture was also great, although some might find it too grainy.The pack of 4 bags is very convenient, delivered in a nice cardboard box.

This is the real deal. Grits as they're meant to be, all natural, ground just right, with full corn flavor and no special processing or added ingredients. It takes only a few minutes to cook and is heads above "quick" and miles above "instant' grits, which are an abomination. Nothing could be easier to make… just measure out your water and bring to a boil. Stir in your grits, lower the temperature to low and simmer away, stirring occasionally to avoid any sticking. Personally, I like to substitute 1/4 of the water with milk, for extra creaminess. And at the end? Stir in a little butter and some grated cheese… oh my… southern goodness.You can also cook these corn grits in the Italian polenta style, using broth for the liquid.

I didn't send it back because I actually use rye flour to make bread, but I ordered grits and got more rye flour than I will use in a year. I'm sure it was an honest mistake but I am for the moment gritless. This makes a southern boy sad sad sad. I'm mostly happy with Bob's products and will order from them again as I think this was just a random screw up. It happens. I hope my next order is correct.

This is an excellent product and I wish it would be once again found in stores. I usually add a little more water than the package states, but it is awesome just as the instructions direct. Add cheddar cheese and you have a creamy and flavorful breakfast cereal. Try it, I'm sure you will agree! (Wonderful with country dry cured ham and red-eye gravy as well as with shrimp - delicious for dinner.)

For years, I never found polenta to be appealing. Then it showed up in one of my meal kits from Purple Carrot with instructions to add leeks. It was creamy and delicious and the leeks added flavor and additional texture. In addition to following the Purple Carrot recipe, I usually added Better than Bouillon no chicken stock and top with cast iron seared cheery tomatoes. The Bob's Red Mill Grits never fail me, and I would recommend the product to others.