Wednesday, December 8, 2010

Hominy, chilies, and cheese casserole

I brought this casserole to our Thanksgiving potluck at work, and did not have to bring any leftovers home. If you have an aversion to canned goods this recipe might not appeal, but I know of no way of getting hominy unless it is canned. Unless you have a farm, a vat of lye, and fresh ears of corn. The chilies too are canned, and one can find them in the Hispanic food section in any grocery store. This dish is fast and easily assembled. I see no reason its appeal should be strictly southern. Many at the potluck wanted the recipe. It requires:

2 15 oz cans of hominy, either yellow or white, though I used white.

1 4oz can of mild, diced green chilies

1-2 teaspoons cumin

1 pound of Monterey Jack cheese, grated

Drain the hominy in a colander. Shake it well to get rid of the liquid. Combine it in a bowl with the chilies, the cheese, and the cumin. Mix well, then spoon into a 9 inch un-greased pie dish. Bake at 350 degrees for 20 minutes. Then-carefully- turn on the broiler and broil for a minute or three until the top is golden. Watch it closely or you run the risk of incinerating it. This is not the time to load the washer.

For those interested in food folkways, I would direct you to Edna Lewis and her "The Taste of Country Cooking". She writes about hominy making on page 20. The immortal "Charleston Receipts", a Junior League cookbook that has been around since 1950, has several hominy recipes.

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