Head Country Classic Cheddar Hominy Grits

Step 1. Drain and Rinse both cans of Hominy in a strainer with fresh water. A good rule of thumb is to taste a kernel of hominy to check for the salt level as some cans can be really salty. After you rinse them, set them in a strainer put them off to the side.

Step 2. In a medium pot, you want to bring the two cups of water or stock to a boil, you’ll use 1 cup of this water to help blend the hominy and you’ll reserve 1 cup to cook the hominy after it has been pureed. (If using water, an electric kettle is a great tool to bring your water to a boil)

Step 3. In a saucepan or skillet, melt 1 tbsp of butter over med-low heat. Once melted, add in the hominy and sauté it for a few minutes. The goal here is to heat up the hominy and get a little color on the outside and really bring out the flavors. After a few minutes, turn off the fire and and transfer the hominy into a blender adding 1 cup of the boiling water or stock. Pulse on high until slightly creamy and you get a uniform texture, you don’t want to overdo it and puree it too fine.

Step 4. Transfer the puree into a saucepan with 1 tbsp of butter and stir over medium heat. You want to stir the grits until they begin to thicken, then you slowly add in the remaining cup of hot water and season with Head Country Original Championship Seasoning and some fresh cracked pepper. Grate 2-4 oz of cheddar into the pot and stir until completely dissolved. (If you like your grits thicker add less water, if you like them thinner add a bit more water until you get the consistency you prefer.

Step 5. Garnish your grits with some green onion or chives and some more freshly grated cheddar. Top them with some burnt ends or shrimp to really kick them up.