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Bob's Red Mill

Southern Style White Corn Grits

Item | BOB122

$3.35
Qty
Size
 

Nutrition Facts

Serving Size: 1/4 cup dry (35 g)

Servings Per Container: 19 (per 24 oz bag)

Amount Per Serving % Daily Value*
Calories 120 Calories from Fat 5  
Total Fat  0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0 g  
Cholesterol  0 mg 0%
Sodium  0 mg 0%
Total Carbohydrate  28 g 9%
Dietary Fiber  2 g 8%
Sugars  0 g  
Protein  2 g  
Vitamin A   0%
Vitamin C   0%
Calcium   0%
Iron   2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  Calories 2,000 2,500
Total Fat Less than 65 grams 80 grams
Saturated Fat Less than 20 grams 25 grams
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate   300 grams 375 grams
Dietary Fiber   25 grams 30 grams

Calories per gram:

  • Fat 9
  • Carbohydrate 4
  • Protein 4

Ingredient: White Corn.

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.

Cooking Instructions For Cereal: Bring 3 cups water and 1/2 tsp salt to a boil. Add 1 cup White Corn Grits and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple of minutes before serving. This will make enough for four generous helpings.

Additional recipes listed on package.

Keeps best refrigerated or frozen.

Product of the USA.

Kosher.

  • Bob's Red Mill® White Corn Grits: Southern Style



  • Also known as polenta



  • Product of the USA


Nothing says southern breakfast quite like grits. Bob's Red Mill Southern-Style White Corn Grits are simply coarsely ground bits of white corn. They have long been a traditional staple of the American South and Bob's is pleased to bring these fluffy white grits to your table. Typically cooked and eaten as hot porridge, you can also find a recipe on the back of the bag for fried cheesy corn grits...which are as good as they sound. But for a simple breakfast, try these grits served with milk and honey or add cheese and top with eggs for a truly decadent breakfast. Bob's uses only the finest white California corn for rich and flavorful grits that are sure to delight your palate.

Terms and Ingredient Definitions

Shipping Weight: 1.60 lbs

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.

MSRP: $3.39

For our website and catalog, the MSRP is the "Manufacturer's Suggested Retail Price." The MSRP is understood to mean the price at which a manufacturer will recommend a retailer sell a product for in stores, on the internet, or in catalogs. The MSRP of National brand items are dictated to Swanson by each manufacturer. For Swanson brand items, the MSRP is calculated based on a varying percentage above the product's base price.

Rated 4 out of 5 by from Look no further If you are looking for awesome grits... try this! This product is definitely good if you look to have some breakfast with grits sometimes. I don't eat them that much, but my other family members do and are usually satisfied with them. Occasionally, they might make it incorrectly as the package does not give clear directions; however, the overall quality is outstanding!
Date published: 2016-11-05
Rated 5 out of 5 by from Awsome southern grits These are a little costly but are worth it. Non GMO and sometimes we just gotta have grits. These cook up great and are smooth and creamy.
Date published: 2016-05-13
Rated 5 out of 5 by from white grits easy to made, tasted good on a -10 morning
Date published: 2016-01-13
Rated 5 out of 5 by from Southern Comfort Hey, if you like grits for breakfast you will love these. When done cooking add some butter and some cheese and cheesie grits are sure to please. I contacted the company and found out they are not GMO.
Date published: 2014-05-15
Rated 5 out of 5 by from Good wholesome grits These were simple and quick to make and tasted delicious! I recommend these to anyone who wants a quick, but hearty morning meal.
Date published: 2013-06-30
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