30 BEST WAYS TO USE HOMINY
It's not as flashy as corn or as popular as beans, but these hominy recipes are sure to steal your heart. In fact, you might wonder how you ever lived without them.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
HOMINY GRITS
Hominy grits rule. They're creamy, cheesy, and tasty AF. They make a great breakfast side and can be paired with all sorts of main breakfasty dishes.
Provided by Claire
Categories Breakfast
Time 10m
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together cornstarch and water. Set aside.
- In a medium sized pot, bring to a boil coconut milk, nutritional yeast, garlic powder, onion powder, cumin, sea salt, turmeric, cayenne, and lemon juice. Add cornstarch mixture and simmer for 5 minutes stirring the bottom to avoid burning.
- Drain and rinse hominy and add to the pot. Heat for an additional 5 minutes.
- Using a grill skillet or a regular skillet, add serranos and roast on all sides until blackened.
- Add hominy grits to a bowl and top with serranos. Add more sea salt and/or cayenne to taste. Enjoy!
Nutrition Facts : ServingSize 238 g, Calories 231 kcal, Carbohydrate 30.7 g, Protein 5.6 g, Fat 10.1 g, SaturatedFat 7.6 g, Sodium 837.7 mg, Fiber 6.1 g, Sugar 5.2 g
HOW TO COOK CANNED HOMINY
Delicious corn flavored soft pillowy hominy is perfect for most every occasion! I'll show you how to get the best flavor from your canned hominy!
Provided by Wendi Spraker
Categories Side
Time 15m
Number Of Ingredients 9
Steps:
- Drain the can of hominy
- Pour all of the other ingredients into a medium sized saucepan over medium heat on the stove top.
- Heat saucepan till ingredients are heated through
- serve hot
Nutrition Facts : Calories 200 kcal, ServingSize 1 serving
HOMINY GRITS WITH SHRIMP TWO WAYS
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the breadcrumbs: Melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 30 seconds. Add the garlic and cook for 1 minute.
- Stir in the breadcrumbs and cook until lightly golden brown. Stir in the green onions, parsley and thyme and season with salt and pepper.
- For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crispy, about 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve. Reserve the pan with the oil to cook the shrimp.
- Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper. Let rest for 5 minutes. Combine the cumin, ancho powder, chile de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Season the shrimp on both sides with the spice mixture.
- Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer. Dip the shrimp in the batter and let the excess drip off. Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side.
- For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped.
- Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine. Cook until soft, about 5 minutes, adding more stock if needed. Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper.
- Spoon the grits into bowls. Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer. Sprinkle with the breadcrumbs and garnish with the reserved bacon.
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
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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