Polenta (grits)

• Bring 8 cups of water to boil in a heavy bottomed pan with a lid.

Add, while stirring constantly

• 2 tsp. sea salt
• 2 tsp. black pepper
• 2 cups of Bob’s Red Mill Grits

Keep stirring until it looks like porridge. Reduce the heat to LOW and cover.  The more you stir the creamier it will get, but I typically don't have time to stir a lot.  It will need to cook for a total of 45 minutes.  When it thickens, use a flat bottom, metal spatula to scrape and stir all the way to the bottom of the pan every 10 minutes to avoid burning.  Taste a sample to make sure they're cooked thoroughly.

We eat them fresh for breakfast the first morning with a slab of butter.  The remainder can be placed in an oiled bread pan where they will set up into a loaf that can be sliced and fried for subsequent meals.

Alternatively, while they're still warm, you can spread them out on a sheet pan into a thin layer, allow them to cool and top with a variety of ingredients.  Try our Roasted Tomato and Onion on a Polenta Bed.

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