• 3 cups chicken stock or water
  • 1 cup whole milk
  • 1 teaspoon salt, plus more to taste
  • 1 cup hominy or white grits


Serves: 4


In a saucepot, heat stock or water, milk, a teaspoon of salt and grits, and bring to a boil. Whisk and reduce heat to a low, rolling simmer. Cook 20 minutes covered, at a simmer, whisking occasionally.