MESA "GRITS"
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
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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