Creamed Hominy

This one’s pretty straightforward, but I want you to enjoy it as much as I did, so I’m posting it!  If you like hominy (and you should like hominy), you’ll love creamed hominy.

4 cups fresh (or fresh frozen) hominy
1 cup heavy cream
4 Tbsp butter, separated
dash of raw sugar
1 tsp salt
1 tsp freshly ground black pepper

1. Rinse the hominy and pour into a stock pot or slow cooked (I prefer the latter). Cover completely with water, add a dash of salt, and boil for approximately an hour. Reduce heat to low and cook for about another four hours, until hominy is tender but still firm. It can now be cooked, or stored for future use within (This step can be skipped if you’re using canned hominy, bless your heart. If you’re using raw, unsoaked hominy, follow these steps–you are a braver cook than I!)

2. Drain the water from the hominy and pour it back into a stock pot with the cream. Bring just to a boil, then immediately reduce heat to simmer, stirring constantly.

3. Add butter, sugar, salt, and pepper. Continue to stir until all ingredients are melted and well mixed, cooking over low heat as hominy achieves a thick, creamy texture. Serve warm as an addictive and filling side dish.

Serves 4.

You could also use corn. But it won’t be nearly as buttery and delicious!

Shown above with butternut squash and potatoes roasted in bacon fat and olive oil, with a little salt, pepper, and fresh sage and rosemary, topped off with a little grated parmesan.

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