HOME > Chowhound > San Francisco Bay Area >

Discussion

source for white polenta

  • 9

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.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I've gotten it at Andronico's. You might call to make sure they have it in stock.

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

    1 Reply
    1. re: Robert Lauriston

      thanks for the quick reply...

    2. Another name for white polenta is grits!

      6 Replies
      1. re: saffrongold

        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.

        1. re: Robert Lauriston

          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.

          1. re: SteveG

            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.

            1. re: Robert Lauriston

              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.

              1. re: SteveG

                You've gotten Anson Mills stuff at Rainbow?

                1. re: Robert Lauriston

                  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.