Hominy au Gratin
User Reviews
5
Hominy au Gratin
Description
Hominy au Gratin begins by rinsing canned hominy to remove canned flavor before layering in an oiled baking dish. A cheddar cheese sauce is created by boiling butter and milk, quickly thickened with a cornstarch slurry, and then stirred with shredded sharp cheddar until melted. Nutmeg adds a subtle warm note, balanced by salt and freshly ground black pepper.
The sauce is partly spooned into the baking dish, followed by the hominy, more cheese sauce poured on top, and finally a sprinkle of additional cheddar to form a gratin crust. Baking at 425°F for 30 to 40 minutes encourages bubbling and browning, creating a creamy interior beneath a golden cheese topping.
This dish serves well as a hearty side with rich main courses or Southern-inspired meals. Allowing it to rest briefly after baking lets the sauce thicken further for easier serving.
Ingredients
- vegetable oil mild, for the baking dish
- Four (15-ounce) cans white hominy or yellow hominy
- 3 tablespoons butter unsalted
- 2 cups milk preferably 2% or whole
- 1 tablespoon cornstarch blended with just enough water to make a thick paste (about 2 teaspoons water
- 2 cups cheddar cheese shredded, or more for a more indulgent sauce, sharp, loosely packed
- 1/4 teaspoon ground nutmeg
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Adjust the oven rack to the center position and preheat the oven to 425°F (220°C). Oil a 9-by-13-inch (23-by-33-cm) baking dish.
- Dump the hominy in a colander and rinse to remove the taste of the can.
- Dump the butter and milk in the saucepan and bring to a boil over medium heat. Quickly whisk in the cold cornstarch mixture and whisk until the milk mixture thickens. Remove the pan from the heat, add 1 cup cheese, and stir until it melts, about 30 seconds. If you prefer a thicker sauce, add more cheese. Then stir in the nutmeg, salt, and pepper. Taste for seasonings and adjust as desired.
- Spoon just enough of the cheese sauce over the bottom of the baking dish to cover it. Then add the rinsed and drained hominy to the dish and pour the remaining cheese sauce over the top. Shake the dish a few times to help the sauce to settle. Sprinkle evenly with the remaining cheese and bake until bubbly and browned, 30 to 40 minutes.
- Let the hominy au gratin rest for about 10 minutes before serving—and try to show an ounce or two of modesty when the compliments fly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 663 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 663kcal | 33% |
| Carbohydrates | 68g | 23% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 1884mg | 79% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
