Here we are on a bit of a "corn" kick and wouldn't you know but my Canuck roots are showing again. I mean really, what the heck is hominy? I had never tried the stuff prior to our moving to the Southwestern United States when our neighbors Stan and Donna invited us over to enjoy a big pot of posole and that was all that I needed. Course I didn't know what the heck posole was either but that's neither here nor there.
For those who join me in my ignorance, hominy is dried corn kernals that have been soaked in a mild lye solution to kill the germ and soaked some more to remove the hulls. It is then cooked and used in soups like Menudo (The Big Guy's favorite Saturday morning breakfast), or posole or it's ground to make masa or hominy grits.
I'm often looking for a different side dish to accompany our Sunday grilled steak and this recipe waved to me from the pages of "Taste of the Territory, The Flair and Flavor of Oklahoma". I just had to give it a try. In this case, hominy is added to a white cream sauce along with sauteed onion, anaheim pepper, spices and cheese, topped with buttered crumbs and baked until golden brown on top.
Delicious you betcha' and just a little bit different too. Creamy due to the sauce and cheese, the hominy is firm to the bite and has a slightly musty taste that disappears completely with enough hot sauce. You'll either love it or hate it, but you really should have it at least once because otherwise you won't know what you're missing.
Creamy Hominy Gratin (adapted from Taste of the Territory, The Flair and Flavor of Oklahoma)
3 tablespoons unsalted butter
1/2 cup chopped onion
1 Anaheim pepper, seeded and chopped
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons Dijon mustard
1/4 teaspoon red pepper flakes (or cayenne)
1-2/3 cups milk
1 cup grated sharp cheddar cheese
1 large can (1pound 13 oz.) hominy rinsed and drained
1/2 cup buttered panko crumbs
Preheat oven to 350. Butter a medium gratin dish and set aside. In medium saucepan heat butter over medium heat. Add onion and Anaheim pepper and cook until vegetables are softened. Stir in flour and cook for 2 minutes, stirring constantly. Whisk in milk, salt, Dijon, and red pepper flakes. Cook, stirring until mixture is thickened. Do not allow to boil. Add cheddar and hominy and stir well to combine. Pour into prepared gratin dish, top with buttered crumbs and bake for 25 to 30 minutes or until crumbs are golden and casserole is bubbling. Serves 6 to 8. Download Creamy Hominy Gratin
A year ago - Corn and Basil Cakes
Two years ago - Hot and Spicy Drumsticks