Anonymous 2-11-2005

3 Tablespoons hominy grits

1 Cup boiling water

1/8 Teaspoon of kosher salt, or a pinch of table salt

2 Teaspoons of active dry yeast

2 Tablespoons warm water

4 Tablespoons (1/2 Stick) butter, cut-up.

1 Tablespoon sugar

1/3 Cup scaled milk

1-1/2 to 1-3/4 Cups white flour, preferably unbleached (King Arthur is best)

Cook hominy grits by sprinkling into the boiling water; add the salt, turn down

heart, cover pan, and let it simmer, stirring occasionally, for 25 minutes. You

should have about 1/2 cup of cooked grits. (I used quick cooking

grits in the microwave, I didn\\\'t measure how much 3 Tablespoons made, but it

looked like more than 1/2 cup, and I supplemented more flour overall too due to

that). Dissolve yeast in warm water in a large bowl. When it swells,

add warm grits, cut-up butter, sugar, milk, flour, and a dash of salt, and stir

thoroughly. Turn out onto floured surface and knead a few minutes, adding a

little more flour if necessary. (I added a lot more). Your dough should be

moist, however. Cover with plastic wrap and let rise in warm place until dough

doubles in bulk. Punch down dough. Butter the muffin tins or gem

pan, then fill each cup two-thirds full. Let rise, uncover, for 1

hours. Bake in top third of preheated 375% oven for 25-30 or so

minutes, until nice and light brown.