Growing up the words grits and hominy were interchangeable. There was no difference between the two, and it has only been recently that I found out there actually was a difference. It was actually brought up last night as a topic of conversation preceding dinner. What is the difference between grits and hominy. The answer is is actually only in the way they are ground. Grits are made from hominy. Hominy is a corn kernel removed from its hull, and grits are ground up hominy (either stone ground or commercially milled- obviously stone ground is the best). No matter the answer, both are superb for breakfast or any time. Here is my favorite sausage and grits recipe since I can’t eat shrimp. But of course, if you are in Charleston, the best place for either of these is the Hominy Grill!!
Sausage and Grits
Ingredients:
1 pound bulk spicy pork sausage
4 cups water
1 cup quick-cooking grits
4 ounces shredded Gouda cheese
3 tablespoons butter
1/4 teaspoon hot pepper sauce
3 eggs, beaten
Directions:
Preheat oven to 375 degrees F. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.
Grits and Hominy got my attention but when I read your post I had to comment, since I can’t eat shrimp either and it is not because I don’t want to- so I really appreciate the recipe using sausage since Shrimp and Grits sounds so good and I always feel like I am missing out-
and we will check out the Hominy Grill the next time we are in Charleston!