Stone-Ground Hominy Grits

1. 1

   Bring 5 cups of water to a boil in a large pot over medium heat.

2. 2

   Stir in the grits and add the salt.

3. 3

   Beat the grits vigorously with a wire whisk for 30 seconds or so to avoid lumps.

4. 4

   Stir constantly until the grits return to a boil.

5. 5

   Reduce the heat to low so the grits are just simmering.

6. 6

   Cook, stirring often, for 30 to 40 minutes, or until soft, thick, and creamy.

7. 7

   Stir in the butter, pepper, and Tabasco.

8. 8

   Taste, and adjust the seasonings with extra salt, pepper, and Tabasco as needed.

9. 9

   Cover the grits and keep them warm in a double boiler over low heat for up to 3 hours.

10. 10

    Serve warm.

11. 11

    Proceed with the above recipe through step 3.

12. 12

    Stir 2 cups of grated sharp white Cheddar cheese into the hot cooked grits, and spoon the grits into a lightly buttered 8 x 10-inch baking pan.

13. 13

    Sprinkle another cup of grated sharp white Cheddar cheese over the top.

14. 14

    Place the baking pan under the oven broiler, about 4 inches from the heat source, for 1 minute or until golden brown and bubbly.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.