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Organic Southern Style Yellow Grits 5 Lb. Bulk Bag

Part Number 42
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Organic  Southern Style Yellow Grits 5 Lb. Bulk Bag
Organic wholegrain yellow grits
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You will literally smell the "corn" as you stir up these delicious grits. The creamy taste and texture are winning over grits fans (and not so grits fans) - left and right. And what makes these grits even better? Our yellow grits are kosher and certified organic. Package may vary from image. DIRECTIONS: Bring 4 cups of water and 1 teaspoon of salt to a rapid boil. Stir in 1 cup of yellow grits. Reduce heat cover and let cook for 20-25 minutes until creamy. Stir occasionally. Add butter pepper and additional salt as desired. Short on time? Pour ingredients into a crock pot cook on low overnight and wake up to creamy hot grits. What a great way to start the day. Note: it is common for grits to stick to the sides.  Simply scrape and stir well.  No lumps in these grits folks. Additional Stir-In  Ingredients: Bacon crumbles cut up link sausage or crumbled sausage patties ham extra cheese scrambled eggs.  Eating a hearty breakfast never tasted so good.

INFORMATION ABOUT PRODUCT CERTIFICATIONS: ORGANIC - Corn grown for our Yellow grits are controlled both in nature and quality. Growers must meet rigid specifications; crops must be three years away from the use of chemicals on grain and soil. Our growers are certified by O.C.I.A. (Organic Crop Improvement Association) a well known and accepted international certifying association. The mill and each grower?s farm is checked by an O.C.I.A. representative each year. KOSHER - The Mill is also certified with the KOA of A KOSHER Seal and are inspected by the FDA on a regular basis. NO PRESERVATIVES - Our products are not bleached bromated or preserved in any way nor do we enrich them. They are as natural a product and as pure as we can possible make them. Because of our milling method we obtain a unique fineness and light color not found in other whole grain flours. This method of milling also protects the shelf life.

RECIPES:

CHICKEN MEDALIONS AND CORN GRIT CAKES An easy grits and chicken recipe. INGREDIENTS: 4 chicken breast halves without skin boneless 4 cups water 1/2 teaspoon salt 1 cup yellow coarse cut grits uncooked 1 teaspoon ground cumin 2 tablespoons butter . Spicy Southern Salsa 1 cup corn kernels cooked and drained 1 cup black-eyed peas cooked and drained 1 medium tomato seeded and chopped 1/2 cucumber peeled seeded diced 1/4 cup chopped green onions 2 tablespoons fresh lemon juice 2 tablespoons minced fresh basil 1 small jalapeno seeded and finely minced 1 clove garlic minced 1/4 teaspoon salt 1/8 teaspoon pepper PREPARATION: Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook turning for about 12 minutes or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares then cut each square diagonally into 2 triangles. In same skillet heat pan drippings to medium temperature. Add grits and sauté turning once about 5 minutes or until lightly brown. To serve cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes. Makes 4 servings. Southern Salsa: Mix salsa ingredients together in a large bowl.

CAROLINA BRUNCH GRITS CASSEROLE INGREDIENTS: 1 cup uncooked yellow coarse cut grits 4 cups water 1 can (11-oz. size) whole kernel corn with red and green peppers drained 1 package (9-oz. size) frozen spinach thawed 1 envelope (1.25-oz. size) taco seasoning mix 2 tablespoons chopped onion 2 tablespoons margarine or butter 8 ounces shredded Cheddar cheese DIRECTIONS: Heat oven to 350F. Cook grits in water as directed on package. In ungreased 13x9-inch (3-quart) glass baking dish combine cooked grits and all remaining ingredients except 1 cup of the cheese; mix well. Sprinkle with remaining 1 cup cheese. Bake at 350F. for 22 to 27 minutes or until edges are bubbly and cheese is melted. Serves 8. (Source: CDKitchen)

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