Coarse Hominy
Ingredients
Directions
Combine water or milk and water with coarse hominy in a double boiler.
Steam or cook over a slow fire for 4 to 5 hours, stirring frequently to prevent sticking.
If the grain has been soaked, reduce cooking time by about 1 hour.
Serve with milk or cream.
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
- Coarse hominy
- Provides the main body of the dish, softening into a thick, porridge-like texture as it cooks.
- Water or milk and water
- Hydrates the hominy so the grains swell and soften into a creamy consistency.
The step that matters
Stirring frequently over a slow fire. Hominy starches settle and scorch on the bottom of the pan during long cooking, and stirring keeps the grits moving so they cook evenly without sticking or burning.
“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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