Canned Hominy Grits Recipes

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HOW TO COOK CANNED HOMINY



How To Cook Canned Hominy image

Delicious corn flavored soft pillowy hominy is perfect for most every occasion! I'll show you how to get the best flavor from your canned hominy!

Provided by Wendi Spraker

Categories     Side

Time 15m

Number Of Ingredients 9

1 15.5 oz can hominy
1/4 cup water
1 Tbs butter
1 strip crispy bacon
½ tsp sugar
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne
Salt and pepper (to taste)

Steps:

  • Drain the can of hominy
  • Pour all of the other ingredients into a medium sized saucepan over medium heat on the stove top.
  • Heat saucepan till ingredients are heated through
  • serve hot

Nutrition Facts : Calories 200 kcal, ServingSize 1 serving

HOMINY GRITS



Hominy Grits image

Hominy and hominy grits are often confused. Hominy is the whole kernel of corn which has been treated with lye to remove the hulls. Grits are the finer particles or broken hominy. Grits are cooked very much like rice and is served with butter or gravy as a vegetable OR as a cereal. Leftover grits may be molded, cut into thick slices, dipped in cornmeal and fried (delicious served with sorghum, maple syrup or honey). Only those born above the Mason-Dixon line use sugar on their grits. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Breakfast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup hominy grits
4 cups water, boiling
1 teaspoon salt
1 tablespoon butter (no substitutions)

Steps:

  • Pour grits into boiling salted water and stir until it reaches the boiling point.
  • Lower heat and simmer slowly for an hour, stirring frequently.
  • When ready to serve, add butter and beat well for a few minutes.

MESA "GRITS"



Mesa

These aren't grits in the true sense, that's why the quotation marks. They're made from canned hominy, pulsed in a food processor to give them a grits-like texture. From The Best American Recipes 2001-2002, by chef Bobby Flay. Cooking and preparation times are approximate.

Provided by GoKittenGo

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons butter (salted or unsalted)
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 (15 1/2 ounce) cans hominy, rinsed and drained, cookbook recommends Goya brand
2 cups heavy cream
salt & freshly ground black pepper

Steps:

  • Heat the butter in a medium saucepan over medium heat.
  • Add the onion and garlic, cook until translucent.
  • Add the hominy, cook for ten minutes, stirring occasionally.
  • Transfer to a food processor, and process until almost smooth - it should have some texture.
  • Return the mixture to the pan and stir in the cream.
  • Cook until the mixture thickens, about ten minutes.
  • Season with salt and pepper, and serve.

Nutrition Facts : Calories 633.5, Fat 51.8, SaturatedFat 31.3, Cholesterol 178.3, Sodium 548.6, Carbohydrate 37.9, Fiber 5.9, Sugar 5.3, Protein 6.1

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