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Bob's Red Mill Organic Yellow Corn - Polenta -- 24 oz

Bob's Red Mill Organic Yellow Corn - Polenta
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Bob's Red Mill Organic Yellow Corn - Polenta -- 24 oz

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Bob's Red Mill Organic Yellow Corn - Polenta Description

  • Organic Corn Grits Also Known as Polenta
  • An Employee-Owned Company
  • You Can See Our Quality®
  • USDA Organic
  • To Your Great Health® ~ Bob Moore

American and Italian cuisine combine to make our delicious Organic Yellow Corn Polenta. Enjoy its creamy texture straing from the stove, or let cool and slice to bake, grill or fry.


Dear Friends,


Corn is perhaps the most traditional of American foods. Domesticated thousands of years ago, it's been a cultural and nutritional mainstay ever since. At Bob's Red Mill, we use only the finest-quality golden corn to create our traditional corn grits. Their rich flavor and incredible texture make our grits ideal for porridge, polenta and any number of entrees. We hope you enjoy them as much as we do.


To your good health,

Bob Moore


Basic Recipe For Quick Grits

3 cups Water

1 tsp Salt

1 cup Bob's Red Mill® Organic Corn Grits/Polenta

Bring water and salt to a boil in a medium pot. Add corn grits and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and grits are creamy. Remove from heat, cover and let stand for 1-2 minutes.

Makes 4 servings



• Creamy Grits: Make basic recipe, using 2 cups water and 2 cups milk, and cook for 30 minutes

• Cheesy Grits: Make basic recipe and cook for 30 minutes, stirring in 1 cup shredded cheddar before serving.

• Parmesan Polenta: Make basic recipe and cook for 3 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, ½-inch deep, to 350°F. Working in batches, fry polenta until golden, about 3-5 minutes pre 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.


Slow Cooker Place 1 cup corn grits/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. Makes 4 servings.

Multi-Cooker Place 1 cup corn grits/polenta, 3½ cups water and ¾ 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.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (46 g)
Servings per Container: About 15
Amount Per Serving% Daily Value
Total Fat0.5 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate37 g13%
   Dietary Fiber2 g7%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein4 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium60 mg2%
Other Ingredients: Corn.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Breakfast Bowl: Cheesy Grits With Arugula, Tomatoes & Chickpeas

Make a savory, aromatic breakfast that’s sure to get everyone out of bed! This quick, cheesy grits recipe achieves its creamy texture with the help of melted cheddar and gouda. Add to that arugula, chickpeas and tomatoes roasted in bacon grease, and you’ll need to summon self-discipline not to go back for seconds (and thirds). Make it your own by experimenting with different milks, cheeses, broths, vegetables and meat alternatives. You’ll find this dish fits nicely as a side for dinner or a standalone meal for breakfast or lunch. A Small Bowl of Grits is Topped With Roasted Arugula, Tomatoes, Chickpeas and Bacon Pieces Next to a Sheet Pan of Roasted Toppings to Represent a Cheese Grits Recipe |

Breakfast Bowl: Cheesy Grits With Arugula, Tomatoes & Chickpeas

  • 2 cups organic corn grits
  • 4 cups water
  • 2 Tbsp. butter
  • 1/2 cup full-fat milk of choice
  • 2 cups sharp cheddar cheese (shredded)
  • 1-1/2 cups mild gouda cheese (shredded)
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. white pepper
  • 1 pkg. bacon or vegan meat of choice
  • 1 15.5 oz. can garbanzo beans
  • 2 cups arugula
  • 2 cups cherry tomatoes
  • 1 tsp. cumin
  1. Preheat oven to 425 degrees F. Line sheet pan with parchment paper.
  2. On sheet pan, arrange bacon. Cook 10-12 minutes or until crispy brown.
  3. On napkin-lined plate, arrange cooked bacon. Leave grease in sheet pan and oven at 425 degrees F.
  4. In large saucepan, bring 4 cups water to boil. Add grits, reduce heat to low; simmer and stir for 2 minutes.
  5. Stir in butter and milk of choice. Continue to cook, stirring on occasion, for about 5 minutes.
  6. Fold in cheese and stir until smooth.
  7. On sheet pan with bacon grease, add chickpeas, arugula and tomatoes, and stir until coated.
  8. Bake 14-16 minutes or until arugula is crispy and wilted.
  9. To serve, spoon about one cup of grits in bowl and top with arugula, tomatoes and chickpeas.
  • For milk of choice, use half-and-half, heavy cream, vegetable broth or water.
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