Hominy Grill

Downtown. 207 Rutledge Ave. 937-0930

There are few things better than oozing out of bed and treating yourself to a delicious home-cooked meal — except maybe sitting down to a “home-cooked” meal that someone else makes.

Sure, you have to put on something presentable and drive to Hominy Grill, but the payoff is evident the minute you put that first forkful of pancakes or huevos rancheros (weekend brunch only) or shrimp and grits into your mouth and taste the comfort of the breakfast food you love, only with the added bonuses of some serious quality assurance and no dishes to do afterward.

Everything at Hominy is just right, from the fresh-squeezed tomato juice in the Absolut Peppar Bloody Mary to the shrimp cream sauce that covers and perfectly complements the sausage-and-red-rice-filled Lowcountry omelet at weekend brunch. For the sweet toothed-diner, they’ve got cinnamon french toast (weekend brunch only) or the simple, and simply perfect, fresh house granola with yogurt and bananas. And we haven’t even mentioned the specials … but only because they’re created daily and usually include some fantastic seasonal ingredient somewhere in the mix.

The only evil that stems from breakfast at Hominy Grill is the temptation to indulge in the easiest of deadly sins: gluttony. Just try perusing their dessert board after brunch without feeling a little tingle in your tummy.

In the spirit of sharing the Best of Charleston with you, the readers, who chose the winners, Hominy Grill’s Chef/Owner Robert Stehling is allowing us to reprint the restaurant’s surprisingly easy shrimp and grits recipe, which is making our mouths water just typing this in. With no further ado:

cheese grits

4 1/2 c. boiling water

1 c. stone-ground grits

1 tsp. salt

3/4 c. sharp cheddar cheese

1/4 c. Parmesan cheese

Fresh ground pepper


3 Tbs. butter

1. Whisk grits and salt into the boiling water.

2. Reduce to simmer and cook for 35-40 minutes.

3. Turn off the heat and stir in the cheese and butter until melted. Season with pepper and Tabasco.


1 lb. peeled shrimp


3 slices chopped bacon

1 large clove garlic

1/4 c. thinly sliced green onions (white and green parts)

1 1/4 c. sliced mushrooms

2 tsp. lemon juice


2 Tbs. peanut oil

* Total cooking time for shrimp is less than four minutes, depending on the size of the shrimp.

1. Render the chopped bacon in a large skillet until crisp. Reserve and pour off all but one tablespoon of the fat.

2. Gently toss the shrimp with the flour until they are lightly coated; remove excess flour.

3. Over medium high heat sauté shrimp for one or two minutes (until approx. half-cooked).

4. Add the mushrooms and toss. When they begin to cook, add in the reserved bacon.

5. Press the garlic clove and stir it in; very quickly add the Tabasco and lemon juice (do not let the garlic brown).

6. Season with salt and add the green onions at the very end. Pour the shrimp over the cheese grits and enjoy!

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