Grain info and cooking chart 5-2

1 info

Ingredients

Quantity Ingredient
1 C. dry
water with salt to taste and whisk 1 C.
cold water into cornmeal. Gradually add to
boiling water, stirring constantly with
whisk. Lower heat and cook, uncovered, over
very low heat. Stir frequently with as
wooden spoon.
1 C. dry
a 5-qt non-stick saucepan. Combine grain
and fresh unsalted water. Bring to a boil,
lower heat, cover and simmer.
completed. Grain \"blooms\" or bursts open
when tender. Good, \"corny\" flavor, although
long cooking time is needed. You may
substitute 3 1-lb. cans whole hominy,
drained and rinsed to yield about 6 C. Can
also be frozen for several months.
1 C. dry
water to a boil. Slowly add grits, stirring
constantly with a wooden spoon. When
mixture begins to boil again, lower heat
and simmer, covered, stirring occasionally.
Let stand 10 minutes.
grits is only a ghost of the real thing.
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Directions

Type of Grain: Cornmeal

Amount of Liquid: 4 C.

Cooking Method: Use a 2-qt non-stick saucepan. Boil 3 C.

Cooking Time: 10 minutes

Approx Yield: 3¾ C.

Type of Grain: Whole Hominy (mot or smaller grain posole) Amount of Liquid: 6 C. plus added boiling water as needed Cooking Method: Soak 3 C. whole grain overnight. Drain. Use Cooking Time: 2 ½ to 3 hours Approx Yield: 8 C.

Comments: Add salt 15 minutes before cooking time is Type of Grain: Hominy Grits (coarse granulation) Amount of Liquid: 5 C.

Cooking Method: In a 3-qt. non-stick saucepan, bring salted Cooking Time: 25-30 minutes Approx Yield: 3 C.

Comments: The taste and texture of quick-cooking Note: Coarse granulation is preferred. For fine, medium, or instant grits follow package directions.

Submitted By DIANE LAZARUS On 03-16-95

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