Whole dried corn transformed by nixtamalization — an Indigenous technology that unlocks nutrients otherwise locked in corn. Grits are ground hominy.
Whole hominy is the parent grain — everything ground grits represents begins here. In food sovereignty conversations, hominy is part of reclaiming the full Indigenous-African food synthesis that built Southern cooking.
Nixtamalization liberates bound niacin that would otherwise pass through the body unused, preventing pellagra. It also increases calcium content significantly.
Canned hominy is pre-cooked — drain, rinse, and heat in a skillet with oil and seasoning. Dried hominy: soak overnight, simmer 2–3 hours.
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