Sauteed Hominy and Tomatoes
While this combination is delicious with any kind of grilled whole
fish, I think that, at room temperature, it is a great addition to a
cold-cut lunch or any antipasto buffet.
Makes 6 servings
3 tablespoons olive oil
1 tablespoon butter
1 medium-size onion, halved and thinly sliced
1/2 small green bell pepper, seeded and
coarsely chopped
1/4 pound white mushrooms, stems trimmed
and sliced
1 clove garlic, minced
Two 15 1/2 cans yellow or white hominy, drained in a sieve and well
rinsed with cold water
2 large ripe tomatoes, seeded and coarsely chopped; or one 15
1/2 ounce
can Italian-style dice tomatoes
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh oregano
Heat the oil and butter in a large heavy skillet or large saucepan over
medium heat. Cook the onion and bell pepper, stirring, for 4 to 5
minutes. Stir in the mushrooms and garlic. Cook, stirring, 1 minute
longer. Stir in the hominy and cook 3 to 4 minutes, stirring several
times.
Stir in the tomatoes, season with salt and pepper to taste. Stir in the
oregano. Cover and simmer gently, over low heat, for 20 minutes. Serve
very hot or cool to room temperature.
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