1 cup hominy grits
1 teaspoon salt
5 cups boiling water
Cook slowly, 25 to 30 minutes, stirring frequently. Serve with gravy or with butter or with cream and sugar. Chill the leftovers, slice and fry in butter until golden brown.
1 cup hominy grits
1 teaspoon salt
5 cups boiling water
Cook slowly, 25 to 30 minutes, stirring frequently. Serve with gravy or with butter or with cream and sugar. Chill the leftovers, slice and fry in butter until golden brown.
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