Traditional southern grits are made from hominy or white corn.
Cooked as a cereal, or
added to corn bread for extra texture or fried as "hoecakes",
corn grits can add new dimension to your diet.
When one of my sons was in grade school,
they were studying George Washington. Their teacher told them that George
ate “Hoecakes” for breakfast. The name came from the fact they fried
their mush over the fire on a hoe. Here is the recipe and a hoe is not
4 c water
1/2 t. sea salt*
1 c. corn grits*
Bring water to boil. Add salt and corn
grits. Cover, reduce heat, and simmer 30 min.
Yields 4 cups mush. (You can
eat this as a cereal or a side with eggs and bacon)
Drop 3” circles of mush onto an oiled griddle or skillet.
edges brown, turn and brown other side.
Serve hot with maple
products are available from www.barryfarm.com