Squash-and-Mushroom Hominy |
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Prep Time: 25 Minutes Cook Time: 36 Minutes |
Ready In: 61 Minutes Servings: 1 |
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Prep: 25 min., Cook: 36 min. Ingredients:
3 small yellow squash (about 10 oz.) |
4 thick-cut bacon slices, diced |
1 cup chopped onion |
1 tablespoon olive oil |
1 (29-oz.) can hominy, drained |
4 cups chopped fresh mushrooms |
1 cup chicken broth |
1/2 teaspoon freshly ground pepper |
1 teaspoon grated lemon rind |
2 tablespoons lemon juice |
1/2 cup chopped fresh parsley |
salt to taste |
Directions:
1. Slice squash lengthwise, and cut into 1/4-inch slices.
2. Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.
3. Sauté onion in hot drippings with olive oil over medium-high heat 8 minutes or until tender. Stir in hominy, and sauté 5 minutes or until most of liquid is absorbed. Add mushrooms, broth, and pepper; cover, reduce heat to medium-low, and cook 5 minutes or until mushrooms darken. Add squash; cover and cook, stirring occasionally, 5 minutes or until tender. Stir in lemon rind and juice. Cook, uncovered, 3 to 5 minutes or until liquid thickens slightly. Remove from heat, and stir in parsley and bacon. Season with salt to taste.
4. Note: If preferred, omit bacon and add 2 Tbsp. olive oil in place of drippings.
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