Mesa "Grits"

Name: Mesa "Grits"
Ingredients: 2 tablespoons butter (salted or unsalted); 1 Spanish onion, finely chopped; 2 garlic cloves, finely chopped; 2 (15 1/2 ounce) cans hominy, rinsed and drained, cookbook recommends Goya brand; 2 cups heavy cream; salt & freshly ground black pepper

6 ingredients

7 steps

Ingredients

2 tablespoons butter (salted or unsalted)
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 (15 1/2 ounce) cans hominy, rinsed and drained, cookbook recommends Goya brand
2 cups heavy cream
salt & freshly ground black pepper

Directions

1

Heat the butter in a medium saucepan over medium heat.
2

Add the onion and garlic, cook until translucent.
3

Add the hominy, cook for ten minutes, stirring occasionally.
4

Transfer to a food processor, and process until almost smooth - it should have some texture.
5

Return the mixture to the pan and stir in the cream.
6

Cook until the mixture thickens, about ten minutes.
7

Season with salt and pepper, and serve.