Hominy Grits is a traditional American recipe (from the American South) for a classic savoury or sweet breakfast porridge of maize (corn) without hull or germ that's cooked until soft and thick and which is also used as a Thanksgiving accompaniment. The full recipe is presented here and I hope you enjoy this classic American version of: Hominy Grits.
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Hominy, also known as nixtamal, is corn treated with lye. The corn is soaked in water with lye to remove the hard outer hulls. This process makes the corn more palatable, easier to digest, and easier to process
Ingredients:
1.2l water
250ml hominy grits
1 tbsp butter
1 tbsp sweetener (honey, brown sugar or maple syrup) or 3 tbsp grated cheese
Method:
"
Pour the water into a saucepan and bring to a rapid boil. Gradually pour in the hominy grits and stir to combine then reduce to a very low simmer and stir in the butter. Continue cooking for about 20 minutes more, or until all the water has been absorbed.
Flavour with cheese or a sweetener then serve hot, accompanied by bacon, ham and sausages.
