Mesa "grits"
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 tablespoons butter (salted or unsalted)
- 1 Spanish onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 (15 1/2 ounce) cans hominy, rinsed and drained, cookbook recommends Goya brand
- 2 cups heavy cream
- salt & freshly ground black pepper
directions
- Heat the butter in a medium saucepan over medium heat.
- Add the onion and garlic, cook until translucent.
- Add the hominy, cook for ten minutes, stirring occasionally.
- Transfer to a food processor, and process until almost smooth - it should have some texture.
- Return the mixture to the pan and stir in the cream.
- Cook until the mixture thickens, about ten minutes.
- Season with salt and pepper, and serve.
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RECIPE SUBMITTED BY
GoKittenGo
Savannah, Georgia
Behold, the worst picture of me ever taken, I think. I'm in distress over the paint color that you see behind me, and am suffering from brain scramble after looking at too many potential paint colors over a very short amount of time. However, it's one of those "me, now" pics that amuse me, so I figured I'd share. Onward...
Hi there! Self description always throws me, but I'll try: I'm a hyper, writing, Yoga-practicing, fashion-loving, almost-constantly-reading, very Type A, highly domestic ovo-lacto vegetarian who is obsessed with Nutella and has a very personable German Shepherd/Husky mix named Totsi. I think that just about covers it.
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