Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: BreakfastServes: 6Time: 50 minComplexity: 1/5

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

  1. Bring the salted water to a full boil in a heavy pot.
  2. Add the grits slowly, stirring, so the boiling does not stop. Boil rapidly for 10 minutes, stirring often.
  3. 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.)
  4. 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.

Log in to deliberate (vote) — voting needs a free account.

I made this — file testimony Print

Something off about this recipe? Report it to the moderators.

Testimony

No testimony on the record yet.