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    You are in: Home / Recipes / Hominy Grits Recipe
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    Hominy Grits

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    5 mins

    1 hr

    Molly53's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pour grits into boiling salted water and stir until it reaches the boiling point.
    2. 2
      Lower heat and simmer slowly for an hour, stirring frequently.
    3. 3
      When ready to serve, add butter and beat well for a few minutes.

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    Nutritional Facts for Hominy Grits

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 167.7
     
    Calories from Fat 30
    18%
    Total Fat 3.4 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 607.3 mg
    25%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 1.9 g
    7%
    Sugars 0.4 g
    1%
    Protein 3.5 g
    7%

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