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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America


May 18, 2002 - Issue 61


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No, Grits doesn't only stand for Girls Raised in the South!!.

Grits are ground or cracked hominy. Hominy is an American Indian food, which is made from dried corn. There is virtually no substitute for it, and it is hard to get outside North America. It is a very popular food in the southern U.S. In parts of Mexico it is known as "nixtamal" or sometimes "pozole".

Corn Grits
The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking. Yummy!

Hominy Grits
Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.

Savory Baked Grits



1 package (12 oz.) sausage, cooked, drained, crumbled
7 eggs, beaten
3 cups sharp cheddar cheese, shredded, divided
2 tablespoons margarine or butter, melted
1/2 teaspoon cayenne pepper
3 cups Quick Grits, cooked
1/2 cup red or green bell pepper, diced
1 small garlic clove, minced


Spread sausage on bottom of lightly greased 9 x 13-inch baking pan.

Combine eggs, 2 cups cheese, margarine and cayenne pepper. Gradually add egg mixture to cooked grits; pour over sausage.

Top with bell pepper and 1 cup of cheese. Bake at 350°F for 20 to 30 minutes. Let stand 5 minutes before serving.



Cheese and Grits Bisquits


1-1/2 cups all-purpose flour
1/2 cup Quick or Regular Grits, uncooked
4 teaspoons baking powder
1/4 teaspoon salt (optional)
1/2 cup margarine or butter
1 cup (4 oz.) shredded cheddar cheese
1/2 cup milk


Heat oven to 425ºF. Combine dry ingredients; cut in margarine until mixture resembles course crumbs. Stir in cheese; add milk, mixing just until dry ingredients are moistened. Shape dough to form a ball; knead gently on lightly floured surface 3 to 4 times. Roll out dough to form 8-inch square. Cut dough into four 2-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown.


Garlic Cheese Grits


I cup *real* grits (not instant)
1 stick butter
1 roll Kraft garlic cheese
1/2 cup milk
2 eggs, beaten


Cook grits as directed. After they are cooked,stir in butter and cheese. Cool grits, meanwhile, add to milk to eggs as you are beating them Stir milk and eggs into grits and pour into a buttered casserole dish. Bake at 350 degress for 45 min to an hour, or until set and browned on top.


Basic Boiled Grits


1 cup stone-ground grits
4 cups water
1/2 teaspoon salt, or to taste
2 tablespoons unsalted butter


Pour the grits into a large bowl and cover with cold water. Skim off the chaff as it floats to the surface. Stir the grits and skim again until all the chaff has been removed. Drain the grits with a sieve.

Bring 4 cups water to a boil in a medium-sized saucepan. Add salt and slowly stir in the grits. Cook at a simmer, stirring frequently, until the grits are done (they should be thick and creamy) about 40 minutes.

Remove the grits from the heat and stir in the butter. Serves 4.

Hint: Southerners do NOT put sugar on their grits!

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.  

Canku Ota is a copyright © 2000, 2001, 2002 of Vicki Lockard and Paul Barry.


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