100% stone ground polenta (corn grits) is fairly fine cracked corn, about the same size as cracked wheat, or about the same size as a half grain of long grain rice. You can bake with it or eat it as a hot cereal. It is more coarse than cornmeal.
Free of preservatives and chemical additives.
Keeps best if refrigerated or frozen.
*Manufactured in a facility that also uses soy, tree nuts, wheat, and milk.
Directions: Yellow Grits: 2 cups water, 2/3 cup yellow corn grits, 1/4 tsp salt. Boil water and salt and gradually stir in corn grits. Reduce heat, cover and simmer for 5-10 minutes. Serve hot with butter, cheddar cheese, fruit sauce, vegetable gravy, or natural sweetener. May be poured (when hot) into a loaf pan, cooled and sliced. May be used as is or roasted in an oven or griddled in a fry pan.