Fried Hominy Grits Recipes

HOMINY GRITS SOUFFLé

Hominy Grits Soufflé image

Categories Milk/Cream Egg Breakfast Side Bake Kentucky Derby Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 side-dish servings

Number Of Ingredients 7

Ingredients

3/4 cup white hominy grits (not quick-cooking)
1 cup boiling water
2 cups whole milk
1 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted
4 large egg yolks, lightly beaten
6 large egg whites

Steps:

Preheat oven to 350°F.
Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.
Stir in 1 cup milk and 3/4 teaspoon salt and cook, stirring constantly, 15 minutes. Grits will be very thick.
Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.
Remove bowl from heat and whisk in yolks, then cool to lukewarm.
Beat egg whites with remaining 1/4 teaspoon salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.
Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.

FRIED SAUSAGE GRITS

Fried Sausage Grits image

My mother used to make a version of this recipe using hominy and salmon. One day I substituted sausage and grits and decided I liked it better than the original.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

4 cups water
1 teaspoon salt
1 cup quick-cooking grits
1/2 pound bulk pork sausage
1 small onion, finely chopped
Cornmeal
Oil for frying

Steps:

In a saucepan, bring water and salt to a boil; slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook for 5-7 minutes or until very thick; set aside. , In a skillet, cook and crumble sausage until browned; drain. Add sausage and onion to grits; mix well. Spoon into a greased 8x4-in. loaf pan. Chill overnight. , Remove from pan; cut into 1/2-in. slices. Roll slices in cornmeal. In a large skillet, fry in oil until golden brown on both sides.

Nutrition Facts :

HOMINY GRITS

Hominy Grits image

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

Provided by Molly53

Categories Breakfast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup hominy grits
4 cups water, boiling
1 teaspoon salt
1 tablespoon butter (no substitutions)

Steps:

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

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