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whole or ground hulled corn from which the bran and germ have been removed by bleaching the whole kernels in a lye bath lye hominy or by crushing and sifting pearl hominy.

Also called hominy grits. (especially in Southern cooking) coarsely ground hominy, or white corn, boiled to a thick consistency and then sometimes fried, eaten as a breakfast dish or as a side dish with meat. Compare polenta ( def ).

grain hulled and coarsely ground.