corndry2.jpg
 

Whole Grain Stone Ground Grits

Gluten-Free

 

American Grown. North Carolina Produced

 

Inspected/Documented Gluten-Free facility. 

Carolina Grits & Co and USDA developed and updated the CID for corn grits manufacturing methods. No SUPPLEMENTS are needed because the bran has not been removed. 

 USDA CID Metric

A-A-20035E October 23, 2015 SUPERSEDING A-A-20035D June 13, 2008

 

Phone

252 505 9378

 

Location

 

Rocky Mount, NC 

 

Carolina Shrimp and Grits


Cook the Carolina Grits® before you start to cook the shrimp. 1 1/2 cups of grits in 6 cups of water with 1 tsp of salt. For creamier grits, you may use a combination of milk and water – stir often. Keep warm.

Ingredients:
4 slices of bacon, quartered
1 bunch scallions cut up
2 tsp minced garlic
Small carton sliced mushrooms
1 to 1 ½ pounds peeled shrimp dredged in flour
2 tsp Tabasco sauce
Juice of one lemon
Cook:
Bacon – drain most grease - add mushrooms, scallions, garlic, lemon juice, Tabasco sauce then add shrimp. Cook
until shrimp is pink and done – serve over grits – garnish
with parsley and cheese. If shrimp mixture is too thick – 
thin with stock or water.

POLENTA PIZZAS AI FUNGHI

POLENTA PIZZAS AI FUNGHI

Polenta Pizzas ai Funghi


4 c. water
1 1/2 c. polenta, coarse grits, or stone ground cornmeal
2 T. extra-virgin olive oil
1/2 t. garlic powder
2 t. minced fresh thyme, or 1 t. dried thyme
1 1/4 t. salt

2 T. olive oil
1 small yellow onion or half large yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 lb. cremini mushrooms or a mix of cremini, shiitake, button, maitake mushrooms, sliced in 1/4 inch slices
1 c. grated Comte cheese *
3/4 c. cubed Ameribella cheese **
3 eggs, preferably local or free-range and organic
good quality balsamic vinegar, optional, for drizzling
freshly grated pecorino or parmiggiano-reggiano cheese, option, for sprinkling
salt and pepper to taste

Begin with the polenta crusts. In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, being sure to eliminate any lumps. Reduce the heat to low, and cook, stirring occasionally until the polenta is cooked, about 25 minutes. The polenta may bubble up and pop during cooking so be careful. Remove from the heat after cooking, stir in 2 tablespoons extra-virgin olive oil, garlic powder, thyme, and salt. Set aside.

Prepare the pans for the crusts. For round crusts, line three 8 or 9-inch round cake pans with parchment. For a rectangular pizza, you can cover a baking sheet with parchment. For whatever method, scoop the polenta from the pot to the pan(s) and flatten into an even layer, about 1/4 inch thick. It helps to use a spatula or lightly wet your fingers for this part. Cover each crust with plastic wrap or parchment paper, ensuring that it sticks directly to the surface, and place in the refrigerator for at least an hour or preferably overnight to stiffen.

To prepare the topping, heat 2 tablespoons olive oil in a large saute pan over medium high heat. Add the finely chopped onion and saute for 8-10 minutes or until softened and a little brown around the edges. Add the minced garlic, saute for 30 seconds or until aromatic, and then add the sliced mushrooms. Sprinkle everything generously with salt, a little black pepper, and stir to combine. Saute for about 20 minutes or until the mushrooms release their liquid and begin to dry out again and become golden around the edges. Taste and adjust for salt and pepper. Remove from heat. This can be done the day before you plan to cook the pizzas.

To assemble and bake the pizzas, preheat the oven to 425 degrees Fahrenheit. Make sure that the baking rack is placed in the middle of the oven. Remove the polenta from the refrigerator while the oven preheats. Remove the plastic wrap or parchment from the surface and place the crusts in the oven. Bake for 20 minutes or until the top begins to dry out and become slightly golden. Remove from oven, and carefully flip the crusts over. I placed a piece of parchment on a baking sheet, placed the baking sheet parchment paper side down atop the polenta pans, and quickly inverted everything. The uncooked side of the polenta should now be facing up.

Return the crusts to the oven for another 20 minutes. In the meanwhile, grate the cheeses and get your mushrooms and eggs ready. When the crusts come out of the oven, turn the oven to broil (on high). Evenly distribute the cheeses, then the mushroom topping atop the crusts. Carefully crack an egg, if using, in the center of each pizza. Alternatively crack 3 eggs atop a large rectangular pizza. Return the pan to the oven and broil for 8-10 minutes or until the cheese is bubbly and the egg whites are cooked and yolks are just becoming firm on their outer surface. This step often depends on how strong your broil setting is, so keep an eye out on the egg, being careful not to burn the cheeses in the process. Remove the pizzas from the oven, drizzle lightly with a syrupy balsamic vinegar if it is available, and a dusting of pecorino or parmiggiano-reggiano. Serves 3-4 people.

* If you can't find Comte, you can substitute another firm, nutty cheese such as Gruyere (a bit stronger) or Emmental (a bit milder).
**If you can't find Ameribella, Taleggio is an excellent substitute. I just stumbled upon Ameribella, a pungent, slightly sweet washed-rind cheese from Jacobs and Brichford in Indiana at my local Di Bruno Bros. If you can find it, check it out because it is fantastic! 

Check out the details on Polenta Pizzas ai Funghi
4 c. water
1 1/2 c. polenta, coarse grits, or stone ground cornmeal
2 T. extra-virgin olive oil
1/2 t. garlic powder
2 t. minced fresh thyme, or 1 t. dried thyme
1 1/4 t. salt

2 T. olive oil
1 small yellow onion or half large yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 lb. cremini mushrooms or a mix of cremini, shiitake, button, maitake mushrooms, sliced in 1/4 inch slices
1 c. grated Comte cheese *
3/4 c. cubed Ameribella cheese **
3 eggs, preferably local or free-range and organic
good quality balsamic vinegar, optional, for drizzling
freshly grated pecorino or parmiggiano-reggiano cheese, option, for sprinkling
salt and pepper to taste

Begin with the polenta crusts. In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the polenta, being sure to eliminate any lumps. Reduce the heat to low, and cook, stirring occasionally until the polenta is cooked, about 25 minutes. The polenta may bubble up and pop during cooking so be careful. Remove from the heat after cooking, stir in 2 tablespoons extra-virgin olive oil, garlic powder, thyme, and salt. Set aside.

Prepare the pans for the crusts. For round crusts, line three 8 or 9-inch round cake pans with parchment. For a rectangular pizza, you can cover a baking sheet with parchment. For whatever method, scoop the polenta from the pot to the pan(s) and flatten into an even layer, about 1/4 inch thick. It helps to use a spatula or lightly wet your fingers for this part. Cover each crust with plastic wrap or parchment paper, ensuring that it sticks directly to the surface, and place in the refrigerator for at least an hour or preferably overnight to stiffen.


To prepare the topping, heat 2 tablespoons olive oil in a large saute pan over medium high heat. Add the finely chopped onion and saute for 8-10 minutes or until softened and a little brown around the edges. Add the minced garlic, saute for 30 seconds or until aromatic, and then add the sliced mushrooms. Sprinkle everything generously with salt, a little black pepper, and stir to combine. Saute for about 20 minutes or until the mushrooms release their liquid and begin to dry out again and become golden around the edges. Taste and adjust for salt and pepper. Remove from heat. This can be done the day before you plan to cook the pizzas.

To assemble and bake the pizzas, preheat the oven to 425 degrees Fahrenheit. Make sure that the baking rack is placed in the middle of the oven. Remove the polenta from the refrigerator while the oven preheats. Remove the plastic wrap or parchment from the surface and place the crusts in the oven. Bake for 20 minutes or until the top begins to dry out and become slightly golden. Remove from oven, and carefully flip the crusts over. I placed a piece of parchment on a baking sheet, placed the baking sheet parchment paper side down atop the polenta pans, and quickly inverted everything. The uncooked side of the polenta should now be facing up.

Return the crusts to the oven for another 20 minutes. In the meanwhile, grate the cheeses and get your mushrooms and eggs ready. When the crusts come out of the oven, turn the oven to broil (on high). Evenly distribute the cheeses, then the mushroom topping atop the crusts. Carefully crack an egg, if using, in the center of each pizza. Alternatively crack 3 eggs atop a large rectangular pizza. Return the pan to the oven and broil for 8-10 minutes or until the cheese is bubbly and the egg whites are cooked and yolks are just becoming firm on their outer surface. This step often depends on how strong your broil setting is, so keep an eye out on the egg, being careful not to burn the cheeses in the process. Remove the pizzas from the oven, drizzle lightly with a syrupy balsamic vinegar if it is available, and a dusting of pecorino or parmiggiano-reggiano. Serves 3-4 people.

* If you can't find Comte, you can substitute another firm, nutty cheese such as Gruyere (a bit stronger) or Emmental (a bit milder).
**If you can't find Ameribella, Taleggio is an excellent substitute. I just stumbled upon Ameribella, a pungent, slightly sweet washed-rind cheese from Jacobs and Brichford in Indiana at my local Di Bruno Bros. If you can find it, check it out because it is fantastic! 

Further details from a wonderful chef Emily at http://www.nourishing-matters.com/blog/2015/3/12/polenta-pizzas-ai-funghi

 

Spring Spinach and Goat Cheese Stuffed Grits

Grits:
4 c. water
1 1/4 c. stone-ground yellow or white grits, coarse cornmeal, or polenta
1 t. salt
2 T. olive oil

Filling:
1 c. chopped frozen spinach, thawed and squeezed dry to yield about 1/2 c. chopped spinach
1/2 c. whole milk ricotta cheese
1/2 c. fresh goat cheese
1 egg
1/4 t. salt
1 T. basil pesto
2 scallions, white and light green parts, chopped or a handful of chives, chopped
1 c. grated mozzarella cheese

Garnish:
2 scallions or a handful of chives, finely sliced
Parmigiano-Reggiano, for sprinkling
1-2 eggs per person

Begin with the grits. Bring 4 cups of water to boil over high heat in a medium saucepan. Add the grits, whisking to combine. Bring to a boil, and then reduce heat to low, stirring occasionally to prevent sticking on the bottom. When the grits are tender, after about 45-50 minutes, and the mixture has thickened, remove from heat, add the salt and olive oil, and stir to combine. Taste and adjust the seasoning to your liking.

Further details from a wonderful chef Emily at http://www.nourishing-matters.com/blog/2015/4/20/spring-goat-cheese-stuffed-grits-bake

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