Why it works: Corn grits and raisin work together. They rank in the top 42% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Hominy
Ingredients
Directions
Prepare
Wash the corn grits several times.
Soak the washed grits overnight.
Cook
Boil the soaked grits in the same water for four to five hours.
Add raisins for extra flavor if desired.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Corn grits + raisintop 42% of all pairsSmell alikemoderateCooked together1 recipe
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Coarse corn grits
- Form the main body of the dish, swelling and softening into a porridge as they cook.
- Raisins
- Add sweetness and chewy bursts of fruit flavor to the cooked grits.
The step that matters
Boiling the soaked grits for four to five hours. Corn needs long, steady cooking in plenty of water to fully soften and gelatinize its starch. Stopping early leaves the grits firm and chalky, and letting the pot boil dry can scorch them on the bottom.
“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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