Grits with Corn and Hominy
Makes 4 to 6 servings This dish combines three types of corn for a hearty side. Try it for breakfast with a fried egg and plenty of hot sauce.

Ingredients

1 tablespoon olive oil 1 large yellow onion, minced (about 1 1/2 cups) 1 tablespoon minced garlic 1 cup seeded and minced poblano peppers…

CIA FOODIES


Grits with Corn and Hominy

Makes 4 to 6 servings This dish combines three types of corn for a hearty side. Try it for breakfast with a fried egg and plenty of hot sauce.

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, minced (about 1 1/2 cups)
  • 1 tablespoon minced garlic
  • 1 cup seeded and minced poblano peppers (from 1 large or 2 small peppers)
  • 1/2 cup minced red bell pepper
  • 1 1/2 teaspoons kosher salt
  • 6 cups vegetable broth
  • 2 cups coarse-ground grits
  • 3 cups corn kernels (fresh or thawed frozen)
  • 2 2/3 cups cooked or canned hominy
  • Freshly ground black pepper, as needed
  • Shredded Cheddar or Monterey Jack cheese, as needed
  • 1 plum tomato, diced

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onion and sauté over medium heat until translucent, 4 to 5 minutes.
  2. Add the garlic, poblano, and bell pepper. Cover and cook over low heat until the peppers are softened, about 10 minutes. Season with the salt.
  3. Pour in the broth and bring to a boil. Slowly sprinkle in the grits, stirring constantly. Continue cooking over very low heat until the grits are tender, 40 to 45 minutes. Stir frequently. More stirring results in creamier girts.
  4. Gently fold in Fluff with a fork and stir in the corn, and hominy. Cover, remove from the heat, and let stand for 5 minutes. Season with pepper, garnish with cheese and tomatoes, and serve warm.

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