Answer 1 of 12: Hello I will be visiting Durham, Charleston, Savannah and Athens soon. Last time I was in Savannah I simply couldn't stop eating shrimp and grits and I am thinking of bringing some grits home this time. So where would a good place to buy.
White Hominy Grits are coarsely ground white corn kernels that are most often served as a porridge. The light corn flavor and grainy texture allows for versatility. Naturally gluten free.
Stoneground Grits are ground the same way our ancestors ground them 170 years ago. The grind processes all the flavors and the textures that gave original grits their reputation. For extra creamy grits, use 1 cup grits, 4 cups milk, 1 cup water, pound butter, 1 teaspoon salt, 1 teaspoon ce ground pepper. Add all ingredients and bring to boil. Reduce heat and stir often for 20 to 30 minutes.
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How to cook dried hominy: Sort and rinse hominy. Soak for 8 hours in cold water, then drain. Add to a large pot with 1 roughly chopped onion and cover with 2 inches of fresh water. Bring to a hard boil over high heat for 5 minutes, then reduce to a gentle simmer. Cook hominy uncovered until chewy and tender but not chalky, approximately 2 hours. Hominy usually flowers, like popcorn, when.
The difference is striking: the stoneground grits, both the yellow kind I buy online and the blue variety kindly gifted to me by Dan Doherty, chef at Duck and Waffle and closet grits enthusiast.
From Yorkshire pudding to hominy grits: Exhumation of a pathologist's life by Harold Rawling Pratt-Thomas ISBN 13: 9780893087845 ISBN 10: 089308784X Unknown; Greenville, S.c.: Southern Historical Press, 2002; ISBN-13: 978-0893087845.
Hominy is made from dried corn which has been treated with CAL (calcium hydroxide). In Mexico this is called pozole, Native Americans call it hominy. Once the corn has been treated it can either be cooked or re-dried for future use. You can make your own hominy by cooking large kernel corn with cal. The cooked hominy has to be rinsed very well.