Coarse Hominy
Ingredients
Directions
Prepare
Soak the hominy in hot or cold water overnight.
Cook
Cook in a closed steamer for 4 hours, or in a farina kettle for 5 hours.
If boiling in a pot, use a slow fire and stir frequently to prevent sticking.
If desired, stir in cream a few minutes before finishing.
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
- Forms the main body of the dish, becoming soft and tender during long cooking.
- Cream
- Adds richness and a smoother, softer mouthfeel when stirred in near the end.
The step that matters
Stirring when boiling in a pot. Over a slow fire, starches and grains settle on the bottom and scorch or stick easily. Frequent stirring keeps heat even and prevents sticking during the long cook.
“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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