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Classic Cheddar Hominy Grits

These aren't your grandma's grits. Big on flavor and bite, each spoonful adds cheesy chew to BBQ buffet of brisket, ribs, and saucy burnt ends.


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Ingredients

2 15oz cans of white hominy
2 Tbsp. butter (you can always use more)
2 C. water or stock of your choice
4 oz grated cheddar
Head Country Championship Seasoning, High Plains Heat
Salt
Pepper

Cooking Instructions

Drain and rinse both cans of hominy in a strainer with fresh water. A good rule of thumb is to taste a kernel of hominy to check for the salt level, as some cans can be really salty. After you rinse them, set them in a strainer and put them off to the side.

In a medium pot, bring the two cups of water or stock to a boil. You will use 1 cup of this water or stock to help blend the hominy and you'll reserve 1 cup to cook the hominy after it has been pureed. (If using water, an electric kettle is a great tool to bring your water to a boil.)

In a saucepan or skillet, melt 1 Tbsp. of butter over med-low heat. Once melted, add in the hominy and sauté for a few minutes. The goal here is to heat up the hominy and get a little color on the outside and really develop the flavors.

After a few minutes, turn off the fire and and transfer the hominy into a blender, adding 1 cup of the boiling water or stock. Pulse on high until slightly creamy and the texture becomes uniform. Don't overdo it.

Transfer the puree into a saucepan with 1 Tbsp. butter and stir over medium heat. Stir grits until they begin to thicken, then you slowly add the remaining cup of hot water or stock. If you like your grits thicker, add less water or stock; if you like them thinner, add a bit more water, until you get the consistency you prefer. Season with Head Country Championship Seasoning in High Plains Heat and some fresh cracked pepper.

Grate 2-4 oz of cheddar into the pot and stir until completely melted.

Garnish grits with some green onion or chives and some more freshly grated cheddar. Top them with some burnt ends or shrimp to really kick them up.

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