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Model: Bob's Red Mill Organic Corn Grits / Polenta, 24oz (Pack of 1) - Vegan, Kosher
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I tried this last month.
Don't buy this expecting grits.
It doesn't have the right taste or texture for southern grits.
Look for old fashioned hominy grits like from Quaker which has a consistent even texture. All the quick grits have a fine powdery grind mixed in, terrible texture.
You're comparing apples to oranges. These are quick grits and can be prepared as such. They're not instant, which is even further from a proper, slow cooked grit, but they serve a different function. Kind of like comparing instant oatmeal to steel cut oats.
These are very good for what they are, and the price is right. And if you want good, slow cooked hominy grits, you're much better off with Professor Torbert's.
15 Comments
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I tried this last month.
Don't buy this expecting grits.
It doesn't have the right taste or texture for southern grits.
Look for old fashioned hominy grits like from Quaker which has a consistent even texture. All the quick grits have a fine powdery grind mixed in, terrible texture.
Finally someone proving my long held theory that grits and polenta are the same thing. I had to explain grits a few times (mostly non-Americans) and always made the comparison to polenta
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from peekpoke
:
I tried this last month.
Don't buy this expecting grits.
It doesn't have the right taste or texture for southern grits.
Look for old fashioned hominy grits like from Quaker which has a consistent even texture. All the quick grits have a fine powdery grind mixed in, terrible texture.
You're comparing apples to oranges. These are quick grits and can be prepared as such. They're not instant, which is even further from a proper, slow cooked grit, but they serve a different function. Kind of like comparing instant oatmeal to steel cut oats.
These are very good for what they are, and the price is right. And if you want good, slow cooked hominy grits, you're much better off with Professor Torbert's.
You're comparing apples to oranges. These are quick grits and can be prepared as such. They're not instant, which is even further from a proper, slow cooked grit, but they serve a different function. Kind of like comparing instant oatmeal to steel cut oats.
These are very good for what they are, and the price is right. And if you want good, slow cooked hominy grits, you're much better off with Professor Torbert's.
Not only is the texture wrong even for quick grits, but the flavor is wrong, oddly bland. My kids choked it down but complained. It reminds me of the one time I tried to make grits from cornmeal. Very bland/odd. This is okay as polenta, but quick grits brands like Albers or Jim Dandy have a much better grits flavor.
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Regular cornmeal is better for fried mush. You need a really stiff texture. Leftover grits will tend to fall apart if you fry them. You can compensate by really beating the grits/polenta to break down the edges and make it really really stiff.
After seeing My Cousin Vinny in 1992 I always wanted to try grits. My fear is these are instant grits and "No self-respecting southerner uses instant grits". I'm not a southerner but would still like to have the same standards.
You people don't know what the hell you're doing. These are the original grits. There is no such thing as white grits without bleach. You cook it a long time. You constantly stir. You use salt and butter and cook it down until enough water evaporates to reach the right consistency. There is no such thing as instant grits that aren't chemically predigested.
When I moved up north, the white grits crap was all I saw. It tastes like cardboard. I don't know when this became a thing, but it went wrong. You might as well be eating flour paste. And if you want some even older grits, there is indian maze grits. Multicolor. But there is no white. That's processing with bleach. Eat better.
You people don't know what the hell you're doing. These are the original grits. There is no such thing as white grits without bleach. You cook it a long time. You constantly stir. You use salt and butter and cook it down until enough water evaporates to reach the right consistency. There is no such thing as instant grits that aren't chemically predigested.
When I moved up north, the white grits crap was all I saw. It tastes like cardboard. I don't know when this became a thing, but it went wrong. You might as well be eating flour paste. And if you want some even older grits, there is indian maze grits. Multicolor. But there is no white. That's processing with bleach. Eat better.
I've never seen yellow grits and my dad is from WVa
Bob's Red Mill is a cool employee owned company in Oregon. The whole "quick" line is parboiled. Grits is hominy (yellow corn soaked in lye, dried, then ground).
Polenta is dried yellow corn, ground into corn meal (which is a courser grind than Corn Flour).
Top Comments
Don't buy this expecting grits.
It doesn't have the right taste or texture for southern grits.
Look for old fashioned hominy grits like from Quaker which has a consistent even texture. All the quick grits have a fine powdery grind mixed in, terrible texture.
These are very good for what they are, and the price is right. And if you want good, slow cooked hominy grits, you're much better off with Professor Torbert's.
15 Comments
Sign up for a Slickdeals account to remove this ad.
Don't buy this expecting grits.
It doesn't have the right taste or texture for southern grits.
Look for old fashioned hominy grits like from Quaker which has a consistent even texture. All the quick grits have a fine powdery grind mixed in, terrible texture.
Our community has rated this post as helpful. If you agree, why not thank Giantcrazy
Don't buy this expecting grits.
It doesn't have the right taste or texture for southern grits.
Look for old fashioned hominy grits like from Quaker which has a consistent even texture. All the quick grits have a fine powdery grind mixed in, terrible texture.
These are very good for what they are, and the price is right. And if you want good, slow cooked hominy grits, you're much better off with Professor Torbert's.
These are very good for what they are, and the price is right. And if you want good, slow cooked hominy grits, you're much better off with Professor Torbert's.
Not only is the texture wrong even for quick grits, but the flavor is wrong, oddly bland. My kids choked it down but complained. It reminds me of the one time I tried to make grits from cornmeal. Very bland/odd. This is okay as polenta, but quick grits brands like Albers or Jim Dandy have a much better grits flavor.
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Regular cornmeal is better for fried mush. You need a really stiff texture. Leftover grits will tend to fall apart if you fry them. You can compensate by really beating the grits/polenta to break down the edges and make it really really stiff.
When I moved up north, the white grits crap was all I saw. It tastes like cardboard. I don't know when this became a thing, but it went wrong. You might as well be eating flour paste. And if you want some even older grits, there is indian maze grits. Multicolor. But there is no white. That's processing with bleach. Eat better.
When I moved up north, the white grits crap was all I saw. It tastes like cardboard. I don't know when this became a thing, but it went wrong. You might as well be eating flour paste. And if you want some even older grits, there is indian maze grits. Multicolor. But there is no white. That's processing with bleach. Eat better.
I've never seen yellow grits and my dad is from WVa
Polenta is dried yellow corn, ground into corn meal (which is a courser grind than Corn Flour).