I know someone started a thread about hominy. I use unrefined whole yellow corn grits. Not much different from polenta. Good with just salt, pepper, butter and eggs for breakfast, this inexpensive, vertatile whole grain product has so much potential. From side-dishes to entrees to adding the perfect, grainy texture to Southern-style cornbread, I keep finding more and more ways to cook with it. Often, I'll add flax meal and/or hempseed to boost the omega-3's and for textural interest. Anyone else here cook with whole grain grits? My most recent experiment: Cook whole yellow corn grits, with 1 T+ flax meal added per serving, in V-8 or an organic tomato-based vegetable juice blend. Stir in a minced clove of garlic, 1t or more oregano per serving, and several squirts of hot sauce as it cooks. Just before serving, stir in a handful of grated cheddar for each serving. Great as a side dish, quick lunch, or savory breakfast.
That was me. So it's similar to polenta then? If a recipe called for hominly could you use polenta or yellow corn grits? Thanks for the info
As a matter of fact, I do use whole grain corn grits or polenta in recipes calling for hominy grits. The nutritional content is much better. Boost the nutrition further by adding flax meal and/or hempseeds. Sometimes you can find polenta selling for cheaper than corn grits, even thought they're basically the same thing, but make sure it's whole grain for the best nutrition. Country Fried Grits: Try packing cooked whole corn grits into a can, chilling and slicing when firm. Then dip the slices in arrowroot powder or cornstarch, then egg beaten with a little milk, and then whole wheat flour & bread crumbs with thyme, garlic, black pepper, and a little brewer's yeast added. Brown on both sides on a lightly oiled griddle or skillet. Serve with onion, mushroom, or smoked tempeh gravy.
