Creamed Hominy *** 1/2 1/98

Categories:
vegetables

1 tablespoon unsalted butter
1/2 small onion; diced
1/4 yellow pepper; diced
1 clove garlic; minced
1/4 teaspoon chile pepper
16 oz can white hominy
1/4 cup chicken broth
1/4 teaspoon thyme
1/4 cup heavy cream
1/4 cup fresh cilantro; chopped
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon milk

In a saucepan, cook the onion and bell pepper in butter over moderate heat until softened; about six minutes. Add the garlic and cook; stirring for 3 minutes. Stir in the chili powder; mix and stir in the drained hominy until well coated. Add chicken stock and thyme and simmer for about four minutes. Stir in the cream and bring just to a simmer. Remove from the heat and stir in the cilantro, lemon juice, salt, and pepper. The dish can be made up to this point a day ahead, covered and refrigerated. Preheat oven to 375. Stir the milk into the hominy, cover with foil and bake about 20 minutes, stirring a few times. Season with salt and pepper if needed.

Yield: 3 servings