Grain Info and Cooking Chart 6
Type of Grain: Cornmeal 1 C. dry
Amount of Liquid: 4 C.
Cooking Method: Use a 2-qt non-stick saucepan. Boil 3 C. 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.
Cooking Time: 10 minutes
Approx Yield: 3 3/4 C.
Type of Grain: Whole Hominy (mot or smaller grain posole) 1 C. dry
Amount of Liquid: 6 C. plus added boiling water as needed
Cooking Method: Soak 3 C. whole grain overnight. Drain. Use a 5-qt non-stick saucepan. Combine grain and fresh unsalted water. Bring to a boil, lower heat, cover and simmer.
Cooking Time: 2 1/2 to 3 hours
Approx Yield: 8 C.
Comments: Add salt 15 minutes before cooking time is 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.
Type of Grain: Hominy Grits (coarse granulation) 1 C. dry
Amount of Liquid: 5 C.
Cooking Method: In a 3-qt. non-stick saucepan, bring salted 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.
Cooking Time: 25-30 minutes
Let stand 10 minutes.
Approx Yield: 3 C.
Comments: The taste and texture of quick-cooking grits is only a ghost of the real thing.
Note: Coarse granulation is preferred. For fine, medium, or instant grits follow package directions.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted
Amount of Liquid: 4 C.
Cooking Method: Use a 2-qt non-stick saucepan. Boil 3 C. 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.
Cooking Time: 10 minutes
Approx Yield: 3 3/4 C.
Type of Grain: Whole Hominy (mot or smaller grain posole) 1 C. dry
Amount of Liquid: 6 C. plus added boiling water as needed
Cooking Method: Soak 3 C. whole grain overnight. Drain. Use a 5-qt non-stick saucepan. Combine grain and fresh unsalted water. Bring to a boil, lower heat, cover and simmer.
Cooking Time: 2 1/2 to 3 hours
Approx Yield: 8 C.
Comments: Add salt 15 minutes before cooking time is 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.
Type of Grain: Hominy Grits (coarse granulation) 1 C. dry
Amount of Liquid: 5 C.
Cooking Method: In a 3-qt. non-stick saucepan, bring salted 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.
Cooking Time: 25-30 minutes
Let stand 10 minutes.
Approx Yield: 3 C.
Comments: The taste and texture of quick-cooking grits is only a ghost of the real thing.
Note: Coarse granulation is preferred. For fine, medium, or instant grits follow package directions.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted