Recipes

Ingredients

4 15oz. cans of Lodi Canning White Hominy

3 tbsp butter

4 tbsp flour

1½ cups milk, warmed

¼ teaspoon salt

1 pinch of white pepper

3-4 ounces grated Cheddar or Swiss cheese, divided

Method

1. Generously grease the bottom of a shallow 2 quart casserole (I used a 7.5” x 11” rectangular glass baking dish.) Set aside.

2. Drain hominy in a colander and rinse well with cold water. (You can use white or golden hominy. I used a mixture of the two.) Set aside.

3. In a sturdy saucepan, melt 3 Tablespoons of butter over medium heat. Whisk in the flour until smooth. Cook and stir over moderate heat until the mixture has bubbled for two minutes without deepening beyond a buttery yellow. Remove from heat.

4. When the bubbling stops, add the warm milk, whisking into the butter mixture until smooth. Return to heat, and bring to a simmer, stirring constantly. Continue to simmer and stir for 2 minutes, adding the salt and white pepper and a few more drops of milk to thin the mixture as necessary. (The sauce should be thick enough to coat a spoon with a light creamy layer).

5. Remove from heat. Stir in 2 ounces of grated cheese. Adjust seasoning as needed.

6. Spread a thin layer of the cheese sauce in the bottom of the buttered casserole dish. Add the hominy and cover with the remaining sauce, shaking the pan and stirring a bit, to let the sauce drip down among the kernels of hominy. Scatter the remaining grated cheese on top.

7. Bake at 425°F for 25 minutes or until bubbly and browned on top.

8. This recipe serves 8 people.