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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Bright Sunday
[email protected]I'm not a big fan of grits, but these were actually really good. The cheese and bacon really made them.
Adrian Rogers
[email protected]These grits were amazing! They were creamy, cheesy, and bacon-y. I will definitely be making them again.
Adeline Bazile
[email protected]Overall, I thought these grits were pretty good. They were easy to make and had a good flavor. I would definitely make them again.
Abigail Hill
[email protected]These grits were a good starting point, but they need some tweaking. I would experiment with different cheeses and spices to find a combination that I like.
Kh Kh
[email protected]I would make these grits again, but I would make a few changes. I would use less cheese and salt, and I would add some more spices.
Solo 86
[email protected]Overall, I thought these grits were okay. They weren't the best I've ever had, but they weren't bad either.
Md Saddim
[email protected]The grits were a little too salty for my taste. I think I would use less salt next time.
ajnabi khan
[email protected]These grits were a little too cheesy for my taste. I think I would use less cheese next time.
Tiffany Brown
[email protected]I'm not a big fan of grits, but these were actually pretty good. The cheese and bacon really improved the flavor.
Servin Serbian
[email protected]These grits were the perfect comfort food. They were creamy, cheesy, and bacon-y. What more could you ask for?
sumon sorkar
[email protected]I would definitely make these grits again. They were a hit with my family and friends.
Mama42 Pandemic
[email protected]Overall, I thought these grits were pretty good. They were easy to make and had a good flavor.
Chileshe Namwawa
[email protected]The grits were a little too thick for my liking. I think I would use less liquid next time.
Matas Varanavicius
[email protected]These grits were a little bland for my taste. I think I would add more salt and pepper next time.
bipana magar
[email protected]I was really impressed with these grits. They were creamy and flavorful, and the cheese and bacon were a great touch.
Malik Hasan
[email protected]These grits were easy to make and turned out delicious. I especially liked the addition of the cheese and bacon.
Autostan Technology
[email protected]I've made grits many times before, but this recipe is by far the best. The grits were so creamy and flavorful, and the cheese and bacon were the perfect addition.
Shelley Gillespie
[email protected]I followed the recipe exactly and the grits turned out perfectly. They were smooth and creamy, and the cheese and bacon were evenly distributed.
Mark Biayi
[email protected]These grits were a hit with my family! They were creamy and flavorful, and the cheese and bacon added a nice touch. I will definitely be making them again.