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!

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