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