Mesa "grits"

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Total Time
35mins
Prep
15 mins
Cook
20 mins

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

Nutrition

Directions

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