The only hominy around here comes in a can..................
Posted on 08/24/2020 9:33:52 AM PDT by Red Badger
When we have our monthly “Elder’s meeting” at church it includes a pair of the elders making breakfast for all of us. Whenever Commer volunteers he makes a big pot of his grits, which everyone loves. His “secret” is adding Cream of Wheat(CoW) to the grits. I don’t know the percentage of CoW to grits, but it does makes it good. And he always puts in butter while cooking it.
Hi lovely lady.
I hope you and king Arthur are doing well.
“sugar......my husband smushes his eggs over easy into his grits and adds pepper”
Eggs over easy. I do that too.
5.56mm
My grandpa and Mom would always add some sugar, butter and touch of salt to them and they turned out to be very tasty!
The ‘butter’ is the ‘secret ingredient’. the Cream of Wheat is a head-fake!................
Not all grits is ‘hominy’ grits. That is just one type..............
You can make yellow grits from yellow Hominy.
Grits to me are nasty. I used to cook up some bacon, then cook the yellow hominy (corn) in the bacon grease, then add back in the crumbled bacon. Great for breakfast.
Thanks to you both for the suggestions of adding honey or brown sugar. I had never thought about them, I just usually add butter, but have expanded it since I found blended “Butter with Olive Oil, Garlic, & Herbs” and occasionally use it in my grits. I’d first bought it for baked potatoes.
I do occasionally use shredded cheese, if we have any in the frig.
Cheers,
G-F
Oh, I have tried grits with OLIVE OIL instead of Butter or margarine.
Try it, you will like it!.................
The only hominy around here comes in a can..................
That was a ‘thing’ when I was a kid..................
My mother used to make “scrapple” with the leftovers from a roast chicken. Plus a little salt, pepper and Bell’s poultry seasoning.
I like poached or soft-boiled eggs w/ grits, which I eat at least once a week.
“Any particular choice of meat that you’d recommend?”
I’m of the opinion that one can never go wrong with bacon; with sautéed onion and green pepper I might be tempted to toss in bits of country ham. Bon appetit!
“In 1969 I,a boy from the suburbs of Boston,found himself at Fort Knox,KY wearing US Army fatigues.One morning at chow...”
Ah kin see der fawlt frum here!
Them warnt grits, em wuz ARMY grits wut us slung in a pot en lef ta berl whilst tha feller gone do sumfin else.
Now you want real grits you get some fixed by a fine southern belle. Then you have a breakfast fit for a king!
You’re most welcome!
Before I made the move back here to Indiana from the DC area, I’d leave the house near Andrews AFB very early and stop at the Waffle House there for breakfast. It was sufficient enough that I’d make it to Indianapolis at suppertime before I was hungry. Well, I would stop at a Steak and Shake in Columbus, OH, for a chocolate milk shake as my ‘lunch’.
Born in Philly. Lovin scrapple. But. It is grits with attitude. Here’s a recipe:
1 pig’s head, with or without the jowls
3 carrots, chopped
1 large onion, chopped
3 to 6 bay leaves
1 tablespoon juniper berries, crushed (optional)
1 tablespoon black peppercorns, cracked
SPICE MIX
1 tablespoon freshly ground black pepper
1 tablespoon salt
1 tablespoon savory
2 teaspoons Bell’s poultry seasoning (optional)
1 teaspoon dried thyme
1 teaspoon ground white pepper
1/2 teaspoon cayenne
TO FINISH
2 heaping cups cornmeal
1/2 cup buckwheat flour
Note the second to last ingredient. (Honest-Food net)
Love me some pig head. It’s where the attitude originates.
This however is awful...."without the snouts, it's not authentic!"
PASS!
a tortilla slurry??
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