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Simple Hominy au Gratin Cooking Recipes

Hominy au Gratin

 

Corn in almost any form goes very well with grilled steaks or chops, and this is no exception. This is a simple and easy vegetable cooking recipes.

 

Makes 6 to 8 servings

  • 3 tablespoons butter, plus additional for buttering

  • Two 15 ounce cans white hominy, drained in a sieve and well rinsed with cold water

  • 1 cup milk

  • 1 small onion, minced

  • Salt and freshly ground black pepper to taste

  • 3 tablespoons chopped fresh parsley

  • Hot pepper sauce taste (optional)

  • cup grated Monterey Jack or Cheddar cheese

  • cup plain dried bread crumbs

  1. Preheat the oven to 475 F. Generously butter a small deep ovenproof casserole.

  2. In a medium-size saucepan, simmer the white hominy in the milk over low heat for 15 minutes. Drain.
    Melt 3 tablespoons of butter in a small skillet over medium heat. Add the onion and cook, stirring, until tender, 7 to 8 minutes. Stir in the hominy, salt, pepper, parsley and hot pepper sauce if using. Spoon the mixture into the prepared casserole.

  3. Mix the cheese and bread crumbs and sprinkle over the hominy. Bake until golden brown and bubbling, 15 to 20 minutes. Serve very hot.

  4. Note: this simple cooking dish can be put together and refrigerated, covered, ready to bake, up to 24 hours in advance. To finish, bring to room temperature and bake in a preheated 475F oven for 15 minutes.

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