Mesa "Grits" - cooking recipe

Ingredients

2 tablespoons butter (salted or unsalted)
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
2 (15 1/2 ounce) cans hominy, rinsed and drained, cookbook recommends Goya brand
2 cups heavy cream
salt & freshly ground black pepper

Preparation

Heat the butter in a medium saucepan over medium heat.
Add the onion and garlic, cook until translucent.
Add the hominy, cook for ten minutes, stirring occasionally.
Transfer to a food processor, and process until almost smooth - it should have some texture.
Return the mixture to the pan and stir in the cream.
Cook until the mixture thickens, about ten minutes.
Season with salt and pepper, and serve.