I came across this recipe (by Liz Spittler) in my latest Edition of Food & Nutrition Magazine. If you can't find canned hominy in your local grocery store, canned corn will work just fine. You might have to look for canned hominy in the ethnic aisle at the grocery store.
Hominy is actually corn kernels that have had their germ and hull removed with an alkali solution of lye or slaked lime. It comes in white or yellow - the yellow is slightly sweeter then the white version. Canned hominy is fully cooked and ready for use, if you find dried hominy pellets then you will have to soak them for several hours and then simmer them to soften (just like you would have to do dried beans). The most famous/well known use for hominy is as a ground item called grits.
1 garlic clove, minced
1/8 teaspoon cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon allspice
1/4 teaspoon oregano
1/4 teaspoon paprika
1/2 cup chopped scallions (including the green ends)
1/4 cup diced white or yellow onion
1 tablespoon olive oil
3 eggs
1 cup hominy, drained and rinse
1/4 cup milk
1 tablespoon fresh cilantro, minced
1/8 teaspoon black pepper
2 tablespoons shredded sharp cheddar cheese
1. Combine seasoning in a bowl and mash garlic in to form a paste (this will be easiest if you use a mortar and pestle).
2. Heat oil in a saute pan over medium heat. Add onions, paste and scallions, cook until onions start to soften. Add hominy, stirring to coat and cook for about 1 minute. Add milk and let simmer until milk is absorbed, about 2 minutes. Meanwhile, scramble eggs in a bowl. Add eggs and pepper to skillet once milk is absorbed and stir occasionally until eggs are cooked through and fluffy, sprinkle with cheese and cilantro.
ENJOY!!!
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