Recipe by Kumquat the Cat's friend
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.
Top Review by Froggus.
this was JUST what I was looking for!! I planned to just simply simmer my hominy on the stove top, add some cheese, and settle for a bland dish. The only two ways in which I derived from the exact recipe were that A) i halfed it. i was short on milk (i used 2%, with great results) and had only one can of hominy, so i halved the recipe (EASILY!), and B) i added faaaaaaar more cheese (a random mix of what i had on hand: shredded swiss, shredded jack, and shredded parm .. no exact measurements taken) .. and added a garlic/onion/herb blend seasoning.
i baked it for half the time, and whilst it came out delicious, rich, and velvety .. it could have probably used an extra ten minutes in the oven. thank you so much for hitting my cheesey hominy spot!!
- 2 tablespoons butter
- 4 tablespoons flour
- 2 cups low-fat milk
- 2 teaspoons prepared horseradish
- 2 (15 ounce) cans hominy, drained
- salt and pepper
- 1⁄3 cup parmesan cheese
Directions See How It's Made
- Preheat oven to 300 degrees.
- Melt butter in large saucepan over medium heat.
- Whisk in flour and continue cooking for 1 minute.
- Slowly pour in milk, mixing constantly with whisk, until sauce thickens.
- Add horseradish, salt and pepper to taste.
- Add hominy, stir, and pour into lightly sprayed 2 quart casserole.
- Sprinkle with parmesan cheese.
- Cover and cook for 1 hour 20 minutes or until hot and bubbly.