Servings: 8 Prep: 5 min Cook: 15 min Total: 20 min
Update: On 4/15/2013, I learned that the hominy labels had been very inaccurate, due to a 60 year old test report. I’ve left the following notes and recipes intact, but the nutrition has changed. I no longer consider this to be a very low carb recipe, even though it works and is definitely delicious. Read more here … >
Grits are corn. No two ways about it. Corn is mostly frowned upon within a low-carb way of life, due to the sugar and starches they contain, in abundance! This makes me a bit sad, in that I happen to LOVE corn, going so far as growing my own, once upon a time!
Then, a while back, I discovered there was a low-carb version of hominy, which results from the heirloom variety of corn being used and the treatment it undergoes. Somehow, this results in a tasty corn based product, which is approximately 4 net carbs per half cup. You can read a little more about the history of this findings in my Pork Tamales recipe.
Anywhooo …. grits come from a Native American origin, where it was ground. It is more likely known as a Southern US breakfast food; something like porridge. This is what we have here. This stuff takes the PERFECT place for what you used to call “a starch”. Imagine some shredded pork on top of this, with a side of broccoli. OH … YUM!
Note: I used a mixture of half almond meal and half pureed hominy. You COULD just use the straight hominy puree, but I find it holds together a little better with the almond meal, while additionally dropping the carbs per serving. Choose your own adventure!
Portion Note: Makes approximately 4 cups or 8 one-half-cup servings.
Grits (or Polenta)Print Rate
- 1 cup water
- 1/4 cup cream heavy whipping
- 1/4 cup fresh whole butter
- 1 cup "mexican style" hominy
- 1 cup almond flour
- 1 cup cheddar/colby cheese blend shredded (sharp cheddar or parmesan are both delicious alternatives)
- salt and fresh cracked pepper to taste
- Place your water, cream and butter on the stove in a medium sized sauce pot. Bring it up to a slow simmer, over medium heat. Once it simmers, drop the heat to low.
- While your liquid is heating up, in a food processor, puree your drained hominy. Depending on the food processor, you may need to add a touch of water in order for it to get moving.
- Once your liquid is simmering, pour your almond meal into the water, while whisking at the same time. Continue whisking for about 30 more seconds, to ensure the almond flour is well mixed in and free of clumps.
- Whisk in your hominy puree. Allow to simmer for about 5 minutes. It will continue to thicken for a few minutes.
- Add a little salt and pepper and then add your grated cheese. Whisk this in, until it melts and is fully incorporated.
- Taste the grits. These can handle a good amount of salt. Adjust accordingly. As they cook, they will continue to thicken (and create a smoother product). If you want to thin it out, add a little more water or cream. If you wan to thicken it up, just let it simmer for a few more minutes. Be sure to stir frequently! The total amount of cooking time can be as little as about 7 minutes, to upwards of 30.
- When ready, serve!
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* Learn More: More about this recipe and nutrition …