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 ½ 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)
¾ cup grated Monterey Jack or Cheddar cheese
¼ cup plain dried bread crumbs
Preheat the oven to 475 °F. Generously butter a small deep ovenproof
casserole.
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.
Mix the cheese and bread crumbs and sprinkle over the hominy. Bake
until golden brown and bubbling, 15 to 20 minutes. Serve very hot.
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 475°F oven for 15 minutes.
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