Hominy

INGREDIENTS

INSTRUCTIONS

This dried-corn dish goes back to the original white settlers. The
lndians taught us to do wonderful things with corn, and this is one of the
most interesting.
Hominy consists of dried corn kernels that have been treated with lime
or lye so that the germs and hulls are removed. It is ground by Indians in
the Southwest for making tortillas and it is cooked whole by the Indians in
the Great Lakes and New England regions. Southwest Indians also cook it
with meats in a wonderful stew. Long Islanders claim their own version of
broken hominy, called Samp.
You can find this very American food product in some specialty
supermarkets, in Latin American markets, and in some health-food stores. I
dislike the canned variety, preferring to cook my own from the dried-corn
product. Canned hominy tastes like a can. What else can I say?
To cook hominy, soak the dried product overnight in ample water. Then
simmer, covered, for 3 hours, maybe more, until it is greatly puffed and
tender. You will have to keep checking on the water content throughout this
process. More water will need to be added. You may wish to add some salt to
the water when cooking.
Hominy can be served as a side dish with gravy or in many other ways.
Plan on 1/3 cup uncooked hominy for each serving. Cooked the day before and
refrigerated, it becomes an easy dish to warm.
TIME INCLUDES OVERNIGHT SOAKING
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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