BREAKFAST GRITS
1 ½ cups milk
1 cup stone-ground or other good quality grits
2 cups boiling water
1 teaspoon salt
pepper to taste
4 tablespoons butter
In the top of a double boiler, stir the milk into the grits, then add the water and seasonings. Stir well, cover tightly and place over the bottom, filled with an inch or two of boiling water. Cook over low heat anywhere from 45 minutes to an hour and a half, or more, depending on the coarseness of the grind. When the grits are soft, add butter and serve.
Serves 4

 

HOMINY STIR-FRY
2 to 3 green onions
1 sweet red pepper
1 cup green beans
1 tablespoon olive oil 1 cup snow peas, cut in half
½ cup sliced radishes
2 cups canned hominy (with its liquid)
1 tablespoon sesame oil
salt and pepper to taste.
Cut onions in 2-inch lengths and then into narrow strips, including some of the green. Remove stem and seeds of the pepper and cut into narrow strip lengthwise. In a wok or large skillet, heat the olive oil, add the onions, pepper and beans and saute 2 to 3 minutes. Add snow peas and radishes, then the hominy. Add the sesame oil and seasonings, bring to the boil quickly and serve.
Serves 4 to 6