 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
The taste and texture of this dish is subtle and unusual but my BF and I think it's absolutely delicious. My apologies if you haven't found this as appealing as we do. The recipe comes from a fantastic cookbook of the midwestern region (of the U.S.) called Hollyhocks and Radishes. The original ingredients call for 2 cups cream instead of milk and twice the butter, so if you don't mind the extra fat, go ahead. I also like to add more horseradish, at least 1 tablespoon. In my area hominy can be found in the mexican foods section of the supermarket. Ingredients:
2 tablespoons butter |
4 tablespoons flour |
2 cups low-fat milk |
2 teaspoons prepared horseradish |
2 (15 ounce) cans hominy, drained |
salt and pepper |
1/3 cup parmesan cheese |
Directions:
1. Preheat oven to 300 degrees.
2. Melt butter in large saucepan over medium heat.
3. Whisk in flour and continue cooking for 1 minute.
4. Slowly pour in milk, mixing constantly with whisk, until sauce thickens.
5. Add horseradish, salt and pepper to taste.
6. Add hominy, stir, and pour into lightly sprayed 2 quart casserole.
7. Sprinkle with parmesan cheese.
8. Cover and cook for 1 hour 20 minutes or until hot and bubbly.
|
|