Fried Hominy Grits Recipes

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FRIED SAUSAGE GRITS

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



Fried Sausage Grits image

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 :

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

FRIED HOMINY

Provided by Mark Bittman

Categories     side dish

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 18



Fried Hominy image

Steps:

  • Drain hominy and combine in a stockpot with onion, garlic, carrot, bay leaves, thyme and water to cover. Cook 1 to 11/2 hours, until kernels are tender and just beginning to split. Season with salt to taste. Let sit for 1/2 hour, then strain and remove vegetables. Continue to strain as kernels cool; hominy can be refrigerated at this point for up to 2 days.
  • Mix together remaining dry ingredients with about 1/2 tablespoon salt; taste and adjust seasoning.
  • Make sure kernels are as dry as possible. Place oil in deep pot and heat to 375 degrees. Pour hominy into pot, in batches if necessary. If oil spatters, partially cover pot. Fry, stirring occasionally, until kernels begin to brown, 4 to 5 minutes. Drain on paper towels, then toss with salt and spice mix. Serve with lime wedges.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 3 grams, Carbohydrate 58 grams, Fat 4 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 727 milligrams, Sugar 17 grams, TransFat 0 grams

1 pound dried hominy (posole), soaked overnight (see note)
1 white onion, cut in half
1 head garlic, cut in half
1 carrot, cut in half
2 bay leaves
10 to 15 sprigs thyme
Salt
1/2 cup paprika
1/2 teaspoon mustard powder
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle or other chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 tablespoon sugar
1 gallon neutral oil for deep frying, like grapeseed or corn
Lime wedges

FRIED HOMINY GRITS

Make and share this Fried Hominy Grits recipe from Food.com.

Provided by Olha7397

Categories     Lunch/Snacks

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 8



Fried Hominy Grits image

Steps:

  • Day before, add two teaspoons of salt to the boiling water and add the grits gradually, stirring constantly. Cook over low heat, stirring frequently, thirty to forty minutes.
  • Stir in the almonds and let mixture cool to warm.
  • Pack the warm grits into straight sided iced tea glasses that have been rinsed out with cold water. Chill overnight.
  • Next day, loosen around the grits with a knife and allow to unmold. Cut into 1/2 inch thick circles.
  • Heat the bacon drippings or lard in a heavy iron skillet.
  • Dip the circles in flour and then in the eggs combined with the remaining salt and two tablespoons water.
  • Fry the circles in the hot fat until browned on both sides.
  • Yield: about twenty circles, 5 servings.
  • Heritage cook book.

Nutrition Facts : Calories 169.8, Fat 4.8, SaturatedFat 0.9, Cholesterol 84.6, Sodium 1196.3, Carbohydrate 27, Fiber 2.1, Sugar 0.7, Protein 6.3

2 1/2 teaspoons salt
5 cups boiling water
1 cup hominy grits
1/4 cup blanched sliced almonds
bacon drippings or lard
flour
2 eggs
2 tablespoons water

SOUTHWESTERN HOMINY

This recipe has been in our family for a long time, but I'm not sure where it originated. Though it has a Southwestern flair, we love it here in Missouri.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8



Southwestern Hominy image

Steps:

  • In a saucepan, saute onion and green pepper in butter until tender. Add the remaining ingredients. Cook, uncovered, over medium-low heat for 5-10 minutes or until heated through, stirring occasionally.

Nutrition Facts :

1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (15-1/2 ounces each) golden hominy, rinsed and drained
2 to 3 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper

HOMINY GRITS

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



Hominy Grits image

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.

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

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