1 part Longhouse Hominy Grits
4 parts water or Nutmilk, Milk, Animal or Vegetable Stock
Sea Salt to taste
2 Tablespoons of the fat of your choice, butter is a fixture, but coconut oil, nut butters and even my favorite bacon drippings
Method: Bring the liquid to a boil, add the Longhouse Hominy Grits, a bit of salt, and whisk. Reduce to a simmer and slightly cover. Stir every 6-8 minutes over the next 50 minutes, or until they are soft and slightly “to the tooth” as Italians say about their al dente pasta. Fold in your fat of choice, adjust seasoning, and serve. Feel free to add other goodies like dairy/cheese, dried fruit, nuts, bacon or scallions in at the end too!