MESA "GRITS"

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Mesa

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

2 tablespoons butter (salted or unsalted)
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 (15 1/2 ounce) cans hominy, rinsed and drained, cookbook recommends Goya brand
2 cups heavy cream
salt & freshly ground black pepper

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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