Hominy Grits
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Hominy grits' (Cereals) — Farmers' Bulletin 771, 'Homemade Fireless Cookers and Their Use,' USDA, Feb. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Fireless-cooker overnight holding converted to a covered low simmer for a modern kitchen; naturally gluten-free as published.
Hominy grits started in boiling salted water and cooked low and slow until tender and creamy. The bulletin cooks them overnight in a fireless cooker; a heavy covered pot on the lowest heat does the same work.
Why this complexity: Naturally gluten-free as published.
Ingredients
- 5 cups water
- 2 teaspoons salt
- 1 cup hominy grits
- Butter, milk, or cream, for serving
Method
- Bring the salted water to a full boil in a heavy pot.
- Add the grits slowly, stirring, so the boiling does not stop. Boil rapidly for 10 minutes, stirring often.
- Cover, turn the heat to the lowest setting, and cook until tender and thick, 30 to 40 minutes, stirring now and then and adding a little hot water if they get too thick. (The original then holds them about 12 hours in a fireless cooker; serve them fresh instead.)
- Serve hot with butter, or with milk or cream.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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