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Hominy Grits
New week, same story. I’ve been so busy! There are some great opportunities on the horizon for me though. The sun is setting later which means I can take photos during the week after work. I am also enrolled in a class for Fall of 2019 to study food in media! One of the many perks of my new job is that I can take college courses for $25 per semester. What a steal!
I hit three months at my new job last week. Things that stressed me out during the first few weeks aren’t bothering me as much anymore. I still have existential thoughts here and there… “Am I in the right place?” “Is this how I should be spending my time?” “Did I make the right decision?” I think that’s normal at least, and it’s probably a positive sign that those questions are slowly subsiding.
Oh yeah, and I fractured my foot, so I’ve been subject to stay in a boot for 5 weeks. I have 1.5 weeks left and then I’m free!
Ok food time! Hominy grits rule. They’re creamy, cheesy, and tasty AF - not to mention, easy to make. They make a great breakfast side and can be paired with all sorts of main breakfasty dishes like tofu scramble or pancakes.
So what’s the difference between corn and hominy anyways? When I moved to Arizona 10 years ago, I had no idea what hominy was. After my first bowl of veggie pozole, I was hooked! Hominy is a chewy version of corn that is less sweet and a little sour. It’s made by soaking whole corn kernels in a bath of lye or lime juice. Sounds like quite the process, right? Thankfully canned hominy can be found in the Hispanic food section of most grocery stores. That’s what I used for this recipe.
The Process
I must admit to you that this whole hominy grits idea isn’t completely original. I ripped it off of a vegan restaurant in Phoenix called Nami. While I have absolutely no clue what goes into theirs, I can tell you that mine is pretty similar.
Assembling the hominy grits is so easy! In a medium pot, whisk together some non-dairy milk (I used canned coconut milk), cornstarch, nutritional yeast, garlic powder, onion powder, salt, cumin, turmeric, cayenne, and lemon juice. Bring to a boil for five minutes to thicken up, then add two cans of hominy. While the hominy heats, blacken or grill a few serrano peppers for decoration. Sounds like the easiest thing ever! (That’s because it is.)
Recipe Jam
In this segment, I suggest a song for you to listen to while making hominy grits! You can even stream it right here in your browser! Today’s Recipe Jam is Living on the Ceiling by Blancmange.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing your creations!
Hominy Grits
Ingredients
- 2 Tbsp water
- 1 1/2 tsp cornstarch
- 1 can full fat coconut milk, (or other unsweetened non-dairy milk of your choice)
- 1/4 cup nutritional yeast
- 1 Tbsp lemon juice
- 1/2 Tbsp garlic powder
- 1/2 Tbsp onion powder
- 3/4 tsp sea salt, plus more to taste
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- 2 25 oz. cans hominy
- 4 serrano peppers
Instructions
- In a small bowl, whisk together cornstarch and water. Set aside.
- In a medium sized pot, bring to a boil coconut milk, nutritional yeast, garlic powder, onion powder, cumin, sea salt, turmeric, cayenne, and lemon juice. Add cornstarch mixture and simmer for 5 minutes stirring the bottom to avoid burning.
- Drain and rinse hominy and add to the pot. Heat for an additional 5 minutes.
- Using a grill skillet or a regular skillet, add serranos and roast on all sides until blackened.
- Add hominy grits to a bowl and top with serranos. Add more sea salt and/or cayenne to taste. Enjoy!
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We haven’t received any feedback like this. Could you let us know what browser you’re using so we can do some troubleshooting? I apologize for the formatting issues! Thankfully every recipe has a nice “print” button that will format the recipe into a pdf that can be saved offline or printed for making the recipe.
I’ve been looking forward to trying this recipe for a few weeks, and finally had a chance to try it last night. I’m really happy with the way it turned out, and am pleasantly surprised at how well all the flavors come together in this dish. this is the first time I’ve tried hominy in a dish other than posole or menudo, so it was interesting to experience it in a different culinary context. Tasty and filling, especially if accompanied by a side of veggies.