This coarse ground roasted Pima Corn, grown by a Native American farming in Arizona on the Gila River Reservation.
With a texture similar to rice and the unforgettable sweet fire-roasted flavor of Ga'ivsa has made it one of the most sought-after traditional treats.
Ga'ivsa can be eaten as porridge, used as a side dish or as a risotto.Direction: 4 cups water/cup pima corn grits. Boil with water until soft (15min). Top it with green chilies and shredded cheese.
Cook it longer and it makes a wonderful Risotto.
