How to Make Grits From Fresh Hominy

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Best Grits Recipes

  • Shrimp and Grits – A southern, spicy, comfort meal-in-one.
  • Sweet grits – Add brown sugar, honey, or maple syrup and top with fresh fruit.
  • Cheese Grits – Stir in freshly grated cheddar, sharp cheddar, parmesan, colby jack, or pepper jack with butter and cream.
  • Grits and Sausage Casserole – A great dish for brunch, holidays, weekend breakfasts, or breakfast-for-dinner night.


Tips Tricks For Cooking Grits

  • Grits can be made with plain water, but I really love to add a bit of whole milk to the water for the richness that it adds. If you prefer not to use the milk, just replace it with water or vegetable or chicken broth.
  • Add the salt during the cooking process. This ensures that your grits will be properly seasoned.
  • Add the grits slowly to the boiling water stirring constantly. This will prevent clumping and make silky, smooth grits.
  • Bring the grits back to a boil, then reduce to low and cover the pot. This will reduce the cooking time by half.

Hominy Grits

GFSFNSAWFPBHominy grits rule. They’re creamy, cheesy, and tasty AF. They make a great breakfast side and can be paired with all sorts of main breakfasty dishes.Prep Time minsCook Time10 mins

Total Time 10 mins

Course: BreakfastCuisine: Mexican

Keyword: grits, hominy, hominy grits

Servings: 8Calories: 231kcal


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!


Nutrition Information is an estimate. Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg! 

Nutrition Facts Hominy Grits Amount Per Serving (238 g) Calories 231 Calories from Fat 91 % Daily Value* Fat 10.1g 16% Saturated Fat 7.6g 48% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 837.7mg 36% Potassium 215mg 6% Carbohydrates 30.7g 10% Fiber 6.1g 25% Sugar 5.2g 6% Protein 5.6g 11% Vitamin A 50IU 1% Vitamin C 5mg 6% Calcium 30mg 3% Iron 1.6mg 9% * Percent Daily Values are based on a 2000 calorie diet.

Step Two: Get Your Lime

Safety First when Using Caustic Materials

  • Lye (and pickling lime) is extremely caustic and can burn your skin, so it is a good idea to wear gloves and goggles when handling it.
  • It also will react with aluminum, so you will need to use non-reactive pots and tools, such as an enamel or porcelain coated pot and wooden or plastic spoon.
  • It is best to use an oversized pot for the volume you’ll be making, so that you don’t accidentally splash yourself when stirring the lime water.

Step Five: Rinse Your Hominy

  • You can simply set the hot pot in your sink and slowly run water in it to flush away the hulls and lime.
  • Or, you can pour the hominy into a non-aluminum colander and rinse.
  • You may want to also soak the hominy in clean water for five minutes.
  • The amount of rinsing and time for soaking (if any) is hotly debated by hominy aficionados, but generally speaking more rinsing and the full five minutes of soaking is best in terms of flavor and safety.
  • At this point, some cooks will remove the darkened tips from each kernel; this is generally accepted as not being necessary but will improve the aesthetic appearance of your hominy, especially if you will be eating it whole.

How to Cook Grits 

There are various methods to cook grits. Traditional, southern recipes are done on the stove top, under a watchful eye and frequent stirring.

If you need more of hands-off approach, there are other options that still yield delicious, creamy grits.

  • Slow Cooker – This method works best with stone ground since they are coarser and can stand up to the long cooking time.
  • Instant Pot – This is my favorite way to cook stone ground grits quickly and without having to stand by the stove.
  • Stove Top – The traditional way to make grits has more control over the consistency because temperature and liquid can be adjusted during cooking.
  • Oven Baked  – Cooked grits are added to butter, cheese, and eggs to make baked grits casserole. If you love sweet potatoes, swap out the cornmeal with grits in Sweet Potato Spoon Bread recipe.
  • Crispy Grit Cakes – Thick cheese grit cakes are baked until golden and crispy and a perfect accompaniment for an appetizer, with breakfast, or as dinner side dish.

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