Hominy Grits
July 30, 2020 • 0 comments
Classic southern country cooking. Versatile, easy to cook, and economical. Makes the ideal side dish. A corn-based alternative to mashed potatoes or rice. We use grits raised and stone-ground on our neighbor's farm.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1/2 Cup) Grits
- (2 Cups) Stock (Chicken, beef, or Vegetable)
- (1 Cup) Milk (Optional)
- (2 Tablespoons) Butter
- (1/2 - 1 Cup, Grated) Your Choice of Cheese (Optional)
- (1 Tablespoon) Herbs - optional, your choice of type and fresh or dried
Directions
- Put stock and butter into pot. (Substitute 1 cup of milk for 1 cup of stock if you prefer.)
- Bring to boil, add grits and favorite herbs.
- Stir until mixture returns to boil.
- Cover, reduce heat, and simmer 15 minutes, or until liquid is absorbed.
- Stir in cheese now, if you prefer.
- Serve hot.
Additional Notes
- As with other traditional cooking, this recipe is suggestive rather than strict. Grits are quite versatile! Feel free to experiment with various combinations of stock, herbs, and cheese.
- Leftover grits can be chilled, sliced, and pan-fried to make a scrumptious crusty brown appetizer or side dish.
- The most traditional country breakfast includes grits and "Red-eye" gravy: Fry ham in a skillet, deglaze the skillet with black coffee (prepared normally), and drizzle the gravy over your grits!
- Grits make a great base for one-dish meals. Serve them under spicy meatballs, crispy bits of fried pork, or shrimp. Our favorite additions here on the farm depend on whether we're in a sweet mood or a savory mood.
