MLO Meadowlark Organics, White Corn Grits, 2lb,

2lb bag

Our grits are made from a unique open-pollinated white dent variety, for which we have hand selected seed over several years.

Our finely ground grits makes delicious, smooth porridge.

Our coarse grits are great to make chunky porridge, or to use as a soaker in breads. Cooking time can be greatly reduced by soaking in hot water overnight.

These grits make a beautiful, creamy porridge that play well with maple syrup at breakfast, or plenty of cheese for a savory meal.

What's the difference between Polenta and Grits you ask? Well, historically Polenta has been milled from Flint corn, and Grits have been milled from Dent corn. We're sticking with that as it's an easy distinction to make. But in the end, it's all (delicious) porridge.

Cooking Instructions: In a heavy-bottomed pot, whisk together 2 cups of grits, 1 teaspoons kosher salt (or to taste) and 8 cups boiling water (or combination of water and milk, or stock) over medium-high heat. Continue whisking as mixture comes to a boil and begins to thicken. Turn heat to low and switch from a whisk to a wooden spoon. Stir every 10 minutes or so, for about 40 minutes, adding a splash of water as necessary to keep polenta from thickening too much. If you find the grits are sticking to the bottom of the pan, remove from the burner and let sit a few minutes. Scrape the bottom of the pan, stirring to incorporate, and return to heat. It may take as much as 2 cups more liquid to achieve a smooth, pourable consistency. Stir in a few tablespoons of butter if using, taste grits for salt and adjust to taste. Stir well, cover and keep warm for up to 30 minutes.

Grain type: Open Pollinated White Dent Corn (processed in a facility that handles wheat) grown on Meadowlark Organics farm in Ridgeway, WI

Best within 3 months - refrigerate or freeze for longer storage.