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Boiled Hominy Grits

A simple dish of boiled hominy grits seasoned with salt, served warm and optionally topped with fruit or preserves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Boiled Hominy Grits

Ingredients

Directions

Cook the grits

  1. Bring 5 cups of water to a boil and add 2 teaspoons of salt.

  2. Slowly add 1 cup of hominy grits to the boiling water.

  3. Boil for 10 minutes.

Finish and serve

  1. Transfer to a fireless cooker and let sit overnight.

  2. Alternatively, cook for 2 hours in a double boiler.

  3. Serve warm, poured into a dish or molds, and optionally top with fruit or preserves.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Hominy grits
Starch thickens as the grits cook in water, giving the dish its creamy, porridge-like body.

The step that matters

Slowly add the grits to the boiling water. Dry grits dropped into water in one go clump as their outer starch hydrates first, leaving dry lumps. Adding them slowly while the water boils keeps the grains separate so they cook evenly and smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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