Recipe: Dirty Third Hominy

I based this recipe off a dish in the Lodge Cast Iron Skillet cookbook, but made it a little spicier by adding some Serrano Peppers and removing the god-awful olives. This is another great breakfast casserole you can make when the family is in town for a visit. Just a little bit of Mise in the beginning, and you're off to the races. OK, so there's a lot of chopping to be done, but that's all the prep that's required. Quick quiz: What does "Dirty Third" refer to? And no, it doesn't have anything to do with bodily functions.

Ingredients
- 1 Can yellow hominy
- 1 Small onion, chopped
- 1/2 Cup chopped bell pepper
- 2 Green chiles, chopped
- 1/2 Cup dry breadcrumbs
- 1 Cup shredded cheese
- 1/2 cup flour
- 1 tsp salt
- 1 1/2 Cups Milk
- Dash cayenne pepper
- 3 TBSP Butter

Pre-Prep Prep: Preheat overn to 350°. Chop your onions, bell peppers, chiles. Shred the cheese, crumble the crumbs, measure your ingredients.

In a large skillet over medium-high heat, melt the butter. Add the onion, pepper, chile and sautee for 5 minutes or until the bell pepper is very soft. Add the flour, salt, and cayenne pepper and stir until a nice thickened roux is made. Add the hominy and fry for 1 minute, stirring constantly.

Add the milk to the mixture and bring to a boil. Add the cheese slowly and keep stirring until the mixture just begins to thicken. Pour into a shallow baking dish and top with the breadcrumbs. Bake in the oven for 25 minutes or until the breadcrumbs are browned. Let the casserole cool for 5-10 minutes before serving.