Hominy Grits - hot to make from dried corn?
 

I love hominy grits. I eat them for breakfast nearly every day, and I've done so practically all my life. I like both the yellow and the white grits, but I prefer the white ones. I like whole hominy too, but I still must have my hominy grits.

I can't seem to find anyone who sells hominy grits in large bulk packages, and like most cracked or milled grains and flour, I expect that they would have a shorter shelf-life than whole grains when packed properly for long-term storage (e.g., mylar bags, oxygen absorbers, in five or six gallon buckets).

If I could make my own hominy grits from dried corn, then I would just put away a lot of dried corn and make my hominy as needed. I'm having a hard time finding a detailed process, although this one here gives me enough information to start experimenting.

http://www.mtnlaurel.com/Recipes/hominy.htm

I was wondering if anyone on this board has ever made hominy grits from whole dried corn before, and could explain the process a little more precisely. What kind of corn did you start with, what was your process, and how well did it work for you?

NOTE: Corn grits, corn meal, and polenta are NOT the same as HOMINY grits. The flavor is completely different. I'm specifically interested in grits made from hominy, which is nixtamalized corn.

Are there any other hominy grits lovers out there besides me? How are you planning to meet your hominy grits needs for survival prep?


.

Re: Hominy Grits - hot to make from dried corn?
 

damn, i do like hominy grits.

Re: Hominy Grits - hot to make from dried corn?
 

I like grits (just had a bowl-box says hominy) but don't like hominy - not even the smell of it. I don't understand if they are the same why I can't stand hominy. I've loved grits for years. Did not realize how many calories they have until this past week - 130 cal per 1/4 cup. How would one store grits long term, bugs would infiltrate the cardboard boxes. Heck some bugs bore though plastic.

Re: Hominy Grits - hot to make from dried corn?
 

I'm sure there are bulk suppliers of hominy grits out there. I just haven't found them yet. I'd rather know how to make them from dried corn, but if I have to end up buying a few hundred pounds of commercial hominy grits, I'll store them like I would grain. In mylar bags with oxygen absorbers inside of buckets.

Re: Hominy Grits - hot to make from dried corn?
 

I LOVE whole hominy, but I cannot seem to find even that in a store these days. I think that the corn is soaked in lye or something first?

Re: Hominy Grits - hot to make from dried corn?
 

Get your hominy grits from these folks....

http://www.ansonmills.com/

Re: Hominy Grits - hot to make from dried corn?
 

http://i19.ebayimg.com/01/i/000/ac/46/1575_1_sbl.JPG

http://cgi.ebay.com/50-lbs-White-Cor...QQcmdZViewItem

Re: Hominy Grits - hot to make from dried corn?
 

Whole hominy is plentiful where I shop. It used to be soaked in lye (NaOh, Sodium Hydroxide), but I don't know if that process is still used commercially or not.

Re: Hominy Grits - hot to make from dried corn?
 

UberNoob and aybesee123, thank you for the links. 50 lb of the Honeyville is about the same cost as 10 lb of the organic grits from Anson Mills. Both good possibilities and probably one or other of those I'll go with.

I'd have to contact Honeyville to ensure that they are really selling grits made from nixtamalized corn (i.e., from dried hominy). Their description on the Honeyville Foods web site leaves some doubt. They say it is Hominy Grits, but then they also say that it's made from plain white corn that has been ground. That wouldn't really be hominy.

I still hope to come up with a process I can use to make my own, too. It would be nice to just have to store whole dried corn, and be able to use it for corn flour, meal, hominy, grits, etc.

Re: Hominy Grits - hot to make from dried corn?
 

Yes, lye.

As long as you know these have practically zero nutritional value. I like them too, but would never eat them daily. These kinds of foods are terribly bad for your body.

Re: Hominy Grits - hot to make from dried corn?
 

They are a good breakfast food, in my opinion. They are mostly carb calories, but they give you a good energy boost in the morning. They have very little fat (unless you add some, e.g., butter), no sodium (unless you add), and no cholesterol. No dietary fiber either, oh well. But, they go so nicely with just about anything else you might want to eat for breakfast.

My most frequent way to eat them is on top of a large serving of sauteed assorted peppers, mushrooms, onions, garlic, often with a little turkey or some ham chunks mixed in, and egg whites (yes whole eggs would taste better, but I avoid the fat and cholesterol by eating egg whites).

I eat one serving of grits for breakfast. That's 1.85 ounces dry weight of grits, or roughtly four tablespoons. I agree they are not especially nutritional. There's nothing about them that could be bad for you, though.