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Hominy Grits

A dish of soaked hominy cooked in boiling water, seasoned with coarse sea salt, then finished with cold milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Hominy Grits

Ingredients

Directions

Prepare

  1. Soak hominy overnight.

  2. Cover hominy with boiling water.

  3. Add a pinch of coarse sea salt.

Cook

  1. Cook for 1 hour until tender.

  2. Drain the water.

  3. Replace it with cold milk.

  4. Bring to a boil.

Serve

  1. Serve.

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
Provides the main body and corn texture of the grits as it softens during cooking.
Cold milk
Adds richness and creaminess as it cooks into the hominy.

“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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