| Hominy Grits | ||
| Yield: 4 Servings | ||
| Amount | Measure | Ingredients |
| 5 | Cups | Cold Water |
| 1 | Teaspoon | Plain Salt |
| 1 | Cup | Coarsely Ground White Hominy Grits |
| 2 | Tablespoons | Sugar |
| 1/4 | Cup | Whole Milk |
| 1 | Pat | un-salted Butter |
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Preparation Bring water to boil over medium heat. Add salt and reduce to medium low. As soon as water develops a gentle simmer, start pouring in hominy grits one hand full in a thin stream, very slowly, and stir constantly with a wooden spoon to avoid lumps. Stir frequently, simmer grits for 20 to 25 minutes. Crush any lumps against the side of pot. Any other flavors or ingredients should be added at this point.Keep grits warm over a pot of simmering water, adding hot water as necessary to maintain a smooth consistency. To serve the grits firm or grilled, pour warm grits onto baking sheet pan and form into shape or desired thickness, with a wet spatula. Let grits settle, and cool. They can than be cut into shapes and grilled, deep fried or used as a base. |
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