This hominy au gratin is a cheese lover’s dream. Canned white or yellow hominy is stirred into Cheddar cheese sauce and baked until golden and bubbly. A great side dish for any Southern menu as well as for chicken, ham, pork, beef. A quick, delicious recipe.
Need a sexy and comforting side dish to accompany just about anything, whether a weeknight roast chicken or Thanksgiving turkey? This hominy au gratin is a comfort food phenom and couldn’t be easier or more unexpected. A lovely, rich, satisfying change of pace from the usual steamed broccoli or mashed potatoes.–Renee Schettler Rossi
Hominy au Gratin
- Quick Glance
- 20 M
- 1 H
- Serves 4
- Mild vegetable oil for the baking dish
- Four 15-ounce (425-g) cans white or yellow hominy
- 3 tablespoons unsalted butter (1 1/2 ounces | 42 g)
- 2 cups milk (475 ml), preferably 2% or whole
- 1 tablespoon cornstarch blended with just enough water to make a thick paste (about 2 teaspoons water)
- 2 cups loosely packed sharp Cheddar cheese (227 g), shredded, or more for a more indulgent sauce
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1. 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.
- 2. Dump the hominy in a colander and rinse to remove the taste of the can.
- 3. 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.
- 4. 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.
- 5. 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.