Wednesday, July 6, 2011

Not so ho-hum hominy



Last night I wanted to use up a couple of ears of corn that were a little too old to just steam, and I had a craving for hominy, so I devised this dish to serve with a Costco rotisseried chicken. When I was growing up, my mother would sometimes simply heat up a can of hominy as a side dish. And I still like it so much right out of the can that I have to hold back so there’s enough of it left for dinner. There’s a lot of flexibility in the ingredients: for heat, you can use whatever pepper you prefer or have handy; you could even use grated Romano cheese – or pepperjack and leave out the peppers; and you could add some ground cumin or maybe some ground chipotle pepper. But here's how I made it:




Hominy ‘n Corn


1 can hominy, rinsed and drained
2 ears fresh corn, cut off the cob
2 tablespoons butter
½ large onion, chopped
2 cloves garlic, minced
1 or 2 scallions, sliced
¼ cup Italian parsley or cilantro, chopped
1 teaspoon fresh oregano, chopped 1 or 2 tablespoons fresh jarred, minced jalapenos, rinsed and drained – or, 1 or 2 fresh jalapenos, seeded and minced, or a roasted, peeled poblano, chopped
2 or 3 tablespoons vegetable broth
2 or 3 tablespoons heavy cream
Dollop of Boursin or cream cheese
Salt and pepper to taste

Saute onion in butter until soft; add garlic for another minute and cook without browning. Add hominy, corn, scallions, parsley, and peppers. Cook for a minute or two; add broth and cream; cook on medium high to reduce to about half. Stir in cheese to thicken. Cook, uncovered, for 3 to 5 minutes, on medium heat, stirring frequently.






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