CookEat Recipe
Fried Hominy Squares
Crisp crumb-coated squares of white corn grits, cooked with milk and butter before chilling and frying.
Method
Steps
Step 1
Measure half a pint dry Anson Mills Medium White Quick Grits. Rinse in cold potable water and drain well through a fine strainer.
Step 2
In a heavy enamelled saucepan, bring one pint water and half a pint pasteurized milk to a boil. Add the rinsed grits, one teaspoon butter and half a teaspoon salt. Cook slowly for forty-five minutes as a guide, continuing until tender and stirring from time to time with a wooden spoon to prevent scorching.
Step 3
Pour the entire cooked base into a clean shallow pastry pan in an even layer suitable for cutting half-inch-thick pieces. Cool rapidly and refrigerate at 40°F or below within two hours, then chill until thoroughly cold and firm.
Step 4
Cut the cold base into two-inch squares, each half an inch thick. Gently coat each piece first in flour, then in beaten whole egg and finally in fresh bread crumbs. Keep the coated pieces cold until frying.
Step 5
Heat enough refined sunflower oil for deep-frying to 325°F in a suitable deep pan or fryer, following its maximum-fill instructions. Lower in the coated pieces in batches as needed. Fry until nicely golden, the egg coating is fully set and the centre reaches at least 74°C.
Step 6
Lift out, drain thoroughly on clean absorbent paper and serve hot.
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