Written by adam on Jan 27, 2006
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.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my