Sauteed Chicken with Hominy Casserole

Edna Lewis
  • 3 Tablespoons  butter
  • 3 Cups  hominy
  • medium onion, chopped
  • 1/4 Pound  mushrooms, sliced
  • small carrot, thinly sliced
  • bay leaf
  • 1/2 Teaspoon  freshly ground black pepper
  • 1/4 Cup  white wine (not too dry)
  • 1/2 Teaspoon  salt
  • 1 Tablespoon  finely chopped parsley
  • 2 Tablespoons  heavy cream (optional)
Hominy was as common on the table when I was growing up as rice is today. It is not used too much anymore but is still readily available in some regions, particularly in the south. You can buy it in cans or loose, sold in bulk, and sometimes you can find it in health-food stores and packaged alongside the other grains in the supermarket. The brand I buy is Monte Blanco or Goya. I have found that Spanish brands are more tasty. After you have opened the can, wash the hominy 3 or more times with cold water and drain well. This removes the taste of the liquid it soaked in. Hominy is dried, hulled whole kernels of corn; grits are finely ground hominy. Usually hominy is boiled and served hot for breakfast, plain or with gravy. Because I think it is a little like tiny dumplings, I like to cook it with sautéed chicken so that the juices from the chicken and the vegetables can mingle with the hominy.

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