Not just for Southerns! This creamy, comforting side dish is perfect whether you’re making fish, chicken or beef.
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Have you ever eaten Hominy? What’s hominy, you ask? Hominy is typically a Southern dish. It’s dried kernels of corn that have been soaked in an alkaline solution that removes the hull and germ of the corn. With this process, the kernels become soft and almost puffed. When you eat them, they have a creamy texture.
I remember eating it as a kid growing up in California. But Linda, you said it was a Southern dish. Yes, my father was from North Carolina so my mom would make it for him…mostly for breakfast with steak and eggs.
Recently, I noticed it at our local Publix and decided to get a can. My mom used to prepare it with just butter in a skillet, but I decided to make it more of a comfort food taking my cauliflower gratin recipe and tweaking it a bit.
The first time I made it, I served it with Mahi Mahi topped with Candied Lemon Salad.
The hominy gratin was so good (actually the whole meal was good – at some point I’ll said the recipe for the candied lemon salad), I had to go back to Publix, get another can and make it again. It is out of this world yummy. I should have gotten a couple of cans.
Hominy Au Gratin
Yields 4 servings as a side; 1-2 as main course (depending on how hungry you are)
1 14-ounce can hominy, drained
3 slices bacon, cut into lardons
2 Tablespoons butter
2 Tablespoons gluten free all-purpose flour
1 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
3/4 cup shredded cheddar cheese, divided
1/4 cup + 2 Tablespoons freshly grated Parmesan cheese
1/4 cup gluten free bread crumbs (I make mine with this)
Preheat the oven to 350°F. Butter oven safe 8×8 or 9×9 casserole dish and place casserole dish on baking sheet.
Drain hominy and set aside.
In a large skillet, cook bacon. Once cooked place on paper towel.
Melt butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
Off the heat, add salt, the pepper, nutmeg, 1/2 cup cheddar, and 1/4 cup Parmesan.
Pour 1/3 of the sauce on the bottom of baking dish. Place the drained hominy on top of sauce. Sprinkle the bacon and then spread the rest of the sauce evenly on top.
Combine the bread crumbs with the remaining cheddar and Parmesan and sprinkle on top.
Bake until bubbly and cheese is melted approximately 25 to 30 minutes. Place under broiler until browned, 1-4 minutes.
The second time, I served it with bake chicken topped with a simple arugula salad with green onions, sun dried tomatoes and pine nuts with a lemon vinaigrette.
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