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    You are in: Home / Recipes / Mesa "grits" Recipe
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    Mesa "grits"

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    GoKittenGo's Note:

    These aren't grits in the true sense, that's why the quotation marks. They're made from canned hominy, pulsed in a food processor to give them a grits-like texture. From The Best American Recipes 2001-2002, by chef Bobby Flay. Cooking and preparation times are approximate.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the butter in a medium saucepan over medium heat.
    2. 2
      Add the onion and garlic, cook until translucent.
    3. 3
      Add the hominy, cook for ten minutes, stirring occasionally.
    4. 4
      Transfer to a food processor, and process until almost smooth - it should have some texture.
    5. 5
      Return the mixture to the pan and stir in the cream.
    6. 6
      Cook until the mixture thickens, about ten minutes.
    7. 7
      Season with salt and pepper, and serve.

    Ratings & Reviews:

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    Nutritional Facts for Mesa "grits"

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 633.4
     
    Calories from Fat 465
    73%
    Total Fat 51.7 g
    79%
    Saturated Fat 31.3 g
    156%
    Cholesterol 178.3 mg
    59%
    Sodium 548.6 mg
    22%
    Total Carbohydrate 37.9 g
    12%
    Dietary Fiber 5.9 g
    23%
    Sugars 5.3 g
    21%
    Protein 6.1 g
    12%

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