Baked Hominy With Cheese
Per serving
The taste and texture of this dish is subtle and unusual but my BF and I think it's absolutely delicious. My apologies if you haven't found this as appealing as we do. The recipe comes from a fantastic cookbook of the midwestern region (of the U.S.) called "Hollyhocks and Radishes." The original ingredients call for 2 cups cream instead of milk and twice the butter, so if you don't mind the extra fat, go ahead. I also like to add more horseradish, at least 1 tablespoon. In my area hominy can be found in the mexican foods section of the supermarket.
Ingredients
4 serv.Step-by-step instructions
- 1
Preheat oven to 300 degrees.
- 2
Melt butter in large saucepan over medium heat.
- 3
Whisk in flour and continue cooking for 1 minute.
- 4
Slowly pour in milk, mixing constantly with whisk, until sauce thickens.
- 5
Add horseradish, salt and pepper to taste.
- 6
Add hominy, stir, and pour into lightly sprayed 2 quart casserole.
- 7
Sprinkle with parmesan cheese.
- 8
Cover and cook for 1 hour 20 minutes or until hot and bubbly.
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