CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
Hominy was one of my childhood favorites at mealtime. My mom would purchase it already prepared, and I still remember the red and white can it came in. It’s made from corn that undergoes a process called nixtamalization. If you aren’t into processing corn into hominy, no worries—there are several ways to remedy that. Canned hominy is commonly used in many southwestern dishes, and there are also good frozen and dried varieties; my favorite is made by Bueno.
Hominy casseroles are very popular in the southwest and are similar to the casseroles made with grits. Pair this dish with a great steak or any other meal. The first time I tasted something similar was at fabulous steakhouse outside Buffalo Gap, Texas. This is the home-cooked version I came up with that takes me back to that experience in Buffalo Gap, every time.
Enjoy food made fresh!
Hominy Au Gratin bowl. Add green chiles, garlic, black pepper, and salt, stirring to combine.
Preheat oven to 350° F. Butter an 8-by-8 inch baking dish or 4 individual ramekins. Pour hominy mixture into the baking dish(es).
Pour heavy cream and milk over the hominy mixture. Bake uncovered for 30 minutes. Top with grated cheese and continue baking for 8 to 10 minutes, until mixture is bubbly and cheese is melted. Serve warm.
Cover extra servings tightly with plastic wrap and refrigerate for up to 5 days. Cover with foil and reheat in a 350° F oven until bubbly. Serve warm. Makes 4 to 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
2 (15-ounce) cans yellow hominy ½ cup green chiles 2 garlic cloves, minced ½ teaspoon ground black pepper ¼ teaspoon salt 1 cup heavy cream 1 cup milk 4 ounces Longhorn or Cheddar cheese, grated 1 teaspoon unsalted butter to butter dish(es) Place hominy into a colander and drain off the liquid. Rinse hominy under cool water and place into a mixing
