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Bob's Red Mill Gluten Free Corn Grits, Polenta
Bob's Red Mill Gluten Free Corn Grits, Polenta
24 ozPopular item
About
Highlights
Gluten Free
Details
Yellow Corn Polenta is made from the highest quality yellow corn. It’s ground the traditional way, from dried corn, and ready to use in countless recipes. Make spectacular Italian and Mediterranean dishes at home.
• A TRADITIONAL FOOD: A traditional staple of Northern Italy
• Quick cooking: Ready in less than 10 minutes.
• Versatile: Enjoy as soft or grilled polenta, or as a hot cereal
• GLUTEN FREE: To assure the integrity of our gluten free products, we’ve built a separate 100% gluten free facility and batch test in our quality control laboratory using an ELISA Gluten Assay test
Ingredients
Corn.
Directions
Basic Recipe for Quick Polenta: 3 cups water; 1 tsp salt; 1 cup Bob's Red Mill Gluten Free 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 Palanta: 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 degrees 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 degrees 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 1-1½ hours. Multi-Cooker: Place 1 cup polenta, 3½ 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.
Store in a cool, dry place.
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Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 32g12%
- Dietary Fiber 2g7%
- Sugars 0g
- Protein 3g
Highlights
Gluten Free
Details
Yellow Corn Polenta is made from the highest quality yellow corn. It’s ground the traditional way, from dried corn, and ready to use in countless recipes. Make spectacular Italian and Mediterranean dishes at home.
• A TRADITIONAL FOOD: A traditional staple of Northern Italy
• Quick cooking: Ready in less than 10 minutes.
• Versatile: Enjoy as soft or grilled polenta, or as a hot cereal
• GLUTEN FREE: To assure the integrity of our gluten free products, we’ve built a separate 100% gluten free facility and batch test in our quality control laboratory using an ELISA Gluten Assay test
Ingredients
Corn.
Directions
Basic Recipe for Quick Polenta: 3 cups water; 1 tsp salt; 1 cup Bob's Red Mill Gluten Free 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 Palanta: 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 degrees 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 degrees 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 1-1½ hours. Multi-Cooker: Place 1 cup polenta, 3½ 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.
Store in a cool, dry place.
Tear to open.
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