Bob’s Red Mill Organic Corn Grits/Polenta

Organic Yellow Corn Polenta

Ingredients: Corn.

BASIC RECIPE FOR QUICK POLENTA 3 CUPS WATER 1 TSP SALT 1 CUP BOBS RED MILL YELLOW CORN POLENTA BRING WATER AND SALT TO A BOIL IN A MEDIUM POT. WHISK IN POLENTA AND REDUCE HEAT TO LOW. COOK FOR ABOUT 5 MINUTES, STIRRING OCCASIONALLY, UNTIL LIQUID IS ABSORBED AND POLENTA IS CREAMY. REMOVE FROM HEAT, COVER AND LET STAND FOR 1-2 MINUTES. MAKES 4 SERVINGS. VARIATIONS: – CREAMY POLENTA: MAKE AS DIRECTED IN MAIN RECIPE, USING 2 CUPS WATER AND 2 CUPS MILK, AND COOK FOR 30 MINUTES. – CHEESY POLENTA: MAKE AS DIRECTED IN MAIN RECIPE AND COOK FOR 30 MINUTES, STIRRING IN 1 CUP SHREDDED CHEDDAR BEFORE SERVING. – PARMESAN POLENTA: MAKE AS DIRECTED IN MAIN RECIPE AND COOK FOR 30 MINUTES, STIRRING IN 1 CUP SHREDDED PARMESAN BEFORE SERVING. FRIED POLENTA: TRANSFER PARMESAN POLENTA TO A PLASTIC-LINED 8 X 8-INCH PAN AND CHILL AT LEAST 2 HOURS OR OVERNIGHT. TO FRY, UNMOLD POLENTA AND CUT INTO 12-16 RECTANGLES. HEAT OIL, 1/2-INCH DEEP, TO 350 F. WORKING IN BATCHES, FRY POLENTA UNTIL GOLDEN, ABOUT 3-5 MINUTES PER SIDE. REMOVE FROM OIL USING A SLOTTED SPATULA OR SPOON AND LET DRAIN ON PAPER TOWELS. IF NECESSARY, KEEP WARM IN A 200 F OVEN. SERVE WITH TOMATO SAUCE OR YOUR FAVORITE TOPPINGS. MAKES 4 SERVINGS. SLOW COOKER PLACE 1 CUP POLENTA, 3 CUPS WATER AND 1 TSP SALT INTO A SLOW COOKER. COVER AND COOK ON LOW FOR 5-6 HOURS OR HIGH FOR 1-1 1/2 HOURS. MULTI-COOKER PLACE 1 CUP POLENTA, 3 1/2 CUPS WATER AND 3/4 TSP SALT IN THE POT OF A MULTI-COOKER. SET THE VALVE TO SEALING. ON MANUAL SETTING AND HIGH PRESSURE, SET FOR 10 MINUTES. NATURAL RELEASE THE PRESSURE FOR 15 MINUTES. MAKES 4 SERVINGS.