MESA "GRITS"
These aren't grits in the true sense, that's why the quotation marks. They're made from canned hominy, pulsed in a food processor to give them a grits-like texture. From The Best American Recipes 2001-2002, by chef Bobby Flay. Cooking and preparation times are approximate.
Provided by GoKittenGo
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the butter in a medium saucepan over medium heat.
- Add the onion and garlic, cook until translucent.
- Add the hominy, cook for ten minutes, stirring occasionally.
- Transfer to a food processor, and process until almost smooth - it should have some texture.
- Return the mixture to the pan and stir in the cream.
- Cook until the mixture thickens, about ten minutes.
- Season with salt and pepper, and serve.
Nutrition Facts : Calories 633.5, Fat 51.8, SaturatedFat 31.3, Cholesterol 178.3, Sodium 548.6, Carbohydrate 37.9, Fiber 5.9, Sugar 5.3, Protein 6.1
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Glenn Yates
[email protected]These grits were the perfect comfort food. They were warm, creamy, and cheesy. I'll definitely be making them again.
Karl Wederstrandt
[email protected]I'm not sure what I did wrong, but my grits turned out lumpy. I'll have to try them again.
Nirosh Gayan
[email protected]These grits were a great way to use up some leftover cornmeal. They were easy to make and they tasted great.
Dj___ Cabdalla
[email protected]I'm a big fan of grits, and these were some of the best I've ever had. They were creamy, cheesy, and flavorful.
TheLiam89
[email protected]These grits were a bit too runny for my taste. I think I'll cook them for a few minutes longer next time.
Ntokozo Aidinhla
[email protected]I'm always looking for new ways to make grits, and this recipe didn't disappoint. The cheese and salsa added a nice twist to the classic dish.
Kacey Hart
[email protected]These grits were a great way to start my day. They were filling and flavorful, and they gave me energy for the day ahead.
sagor pk
[email protected]I've made these grits several times now and they're always a hit. They're my go-to breakfast recipe when I'm short on time.
Wayne Rodney Haskins
[email protected]These grits were a bit too spicy for me, but my husband loved them. He said they were the perfect amount of heat.
Sk Soyeb Hunter
[email protected]I'm not a fan of grits, but my husband is. He said these were the best grits he's ever had.
Rockie Burden
[email protected]These grits were a great way to use up some leftover cheese and salsa. They were quick and easy to make, and they tasted delicious.
Jaxx Seath
[email protected]I followed the recipe exactly and the grits turned out perfectly. They were creamy and cheesy, and the salsa added a nice touch of heat.
New Account
[email protected]These grits were a bit bland for my taste. I think I'll add some more cheese and salsa next time.
Afaq umar
[email protected]I wasn't sure how I would like these grits, but I was pleasantly surprised. They were very flavorful and filling.
Md Gulzar
[email protected]These grits were easy to make and turned out great! I'll definitely be making them again.
Jeannie Ross
[email protected]I've never been a big fan of grits, but these were really good! The cheese and salsa gave them a nice flavor.
Private Number
[email protected]These grits were a hit! I made them for breakfast this morning and my family loved them. They were creamy and flavorful, and the perfect way to start the day.