Hominy Grits
Ingredients
Directions
Cook the grits
Stir cold water into the hominy grits.
Add salt to boiling water.
Stir in the grits.
Boil for 10 minutes, stirring constantly.
Transfer to a double boiler.
Cook for 2 hours.
Serve
Serve as a vegetable with brown gravy or as a dessert with caramel or lemon sauce.
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
- Corn starch that swells and thickens as it cooks, giving the dish its soft, porridge-like body.
The step that matters
Stirring the grits into boiling water. Grits dropped into boiling water without stirring can clump and scorch on the bottom. Stirring constantly for the first 10 minutes spreads the grits evenly and keeps the starch dispersed, so the pot cooks smooth.
“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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