source for white polenta

[fourstar]

Has anyone seen white polenta for sale, especially on the Peninsula or in the South Bay...no time to order and need some tonight.

Thanks.

[saffrongold]

Another name for white polenta is grits!

[Robert Lauriston]

American white hominy grits have a different flavor. I'm not sure if it's the variety of corn or the way they're prepared or both.

[SteveG]

Wouldn't the Anson Mills white grits be a good option, since they're typically pretty freshly ground? I'd worry the stuff at Andronico's would have been sitting on the shelf for too long.

[Robert Lauriston]

It's vacuum-sealed. Always perfect in my experience. Same stuff I bought in Italy.

Anson Mills's white polenta might be the best in the world, but does anyone stock it locally? Boulette's Larder has a few of their things but not that. I mail-order.

[SteveG]

I'll have to double-check what Rainbow carries. I remember they had a white product and a purple product, but Anson Mills' website doesn't show any purple products right now. I think they were grits, i.e. dent corn rather than the flint corn used for polenta.

[Robert Lauriston]

You've gotten Anson Mills stuff at Rainbow?

[SteveG]

Yes, and apparently the "purple" grits or polenta I remembered is blue corn grits, per another chowhounder.

http://chowhound.chow.com/topics/611821

The anson mills stuff was in the middle drygoods aisle, on the back wall. Ideally it should be in the bulk fridge, but the turnover should be adequate to keep it fresh.

I really like using the blue grits as part of the breading for oysters--the larger pieces of grits end up popping like popcorn in the hot oil and get quite crisp and tender.

[Robert Lauriston]

I've gotten it at Andronico's. You might call to make sure they have it in stock.

http://www.andronicos.com/locations.php

[fourstar]

thanks for the quick reply...