Sunday, September 29, 2013

Ready for Fall Chicken with Grits

Low and Slow Braising Chicken
Its slowly becoming Fall here in California with some cooler days and a occasional shower now, with that change comes the season of stews and other slow cooked foods. I recently made a stewed chicken dish  the other day using common aromatic ingredients such as garlic, onions and tomatoes, normally I like to serve this stewed chicken with soft and creamy polenta. This time I had the idea to try and use ground hominy instead of polenta, Hominy is a form of corn just processed differently. It is dried corn kernels treated with slaked lime, washed and then ground, it can be ground to a flour which is used to make common corn tortillas (Masa Harina) if its ground course then it can be cooked like polenta with the southern name of hominy grits. It turned out great and the leftover grits were put into a loaf pan to set up, the next day it was sliced and fried in a pan.

Chicken with Hominy Grits

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