Hominy Porridge
A traditional preparation of hominy (dried maize kernels), soaked overnight and slow-simmered until tender. Served as a comforting breakfast porridge with cold milk, butter, and sugar or salt.
Ingredients
- 1 cup Dried hominy (cracked or coarse grits) (Original calls for a 'teacupful')
- 1 quart Water (For soaking and cooking (approx. 1 liter))
- 1 tsp Salt
- 1 tbsp Butter (To grease the saucepan)
- 1 cup Cold milk (For serving, adjust to taste)
- 1 tbsp Sugar (Optional, for serving)
- 1 tbsp Butter (Optional, for serving)
Instructions
- 1Place the hominy in a bowl and wash it in several changes of water. Rub the grains well between your hands to clean them. Discard any grains that float to the top, similar to cleaning split peas. Strain off the final wash water.
- 2Place the washed hominy in a basin or large bowl. Pour in the quart of water. Cover the basin with a clean cloth and set aside to soak overnight.
- 3The next day, butter the bottom of an enamelled stew-pan (saucepan) to prevent sticking. Alternatively, place a small heat-proof plate inside the pot as a buffer. Transfer the hominy and its soaking water into the pan. Add the teaspoon of salt.
- 4Place the pan over the fire and let it simmer gently. Ensure it does not burn. Cook for rather more than an hour (approx. 75 minutes) until the hominy has absorbed all the water and is tender.
- 5Stir the hominy well. Serve hot on a plate, flavored with either sugar or additional salt to taste. Pour cold milk over it or top with a little butter.