Sunday, April 20, 2014
Flavor does not always have a visual cue. This unassuming bowl of grits is layered with corn flavor from all angles. Ground hominy was cooked in a corn cob stock and corn juice until tender. It was then finished with a cream infused with charred corn husks and popcorn, plus salted butter and some pulverized fresh corn kernels. I think some freeze dried corn and bourbon brown butter can really take it to the next level.