Magazine article Sunset

Hominy Harmony: With This Golden Form of Corn as Our Inspiration, We've Cooked Up a Complete Dinner Using Just One Pan

Magazine article Sunset

Hominy Harmony: With This Golden Form of Corn as Our Inspiration, We've Cooked Up a Complete Dinner Using Just One Pan

Article excerpt

Sausage with hominy and spinach

If you've only had hominy--big, starchy corn kernels with the hull and germ removed--in posole, you'll be amazed at how delicious and satisfying it is all on its own. Here we cook it in the seasoning left in the pan by the sausages to maximize flavor.

[ILLUSTRATION OMITTED]

PREP AND COOK TIME 25 minutes

MAKES 4 servings

NOTES Use any sausage you enjoy, such as Italian (either spicy or sweet), knockwurst, andouille, or chicken apple.

1 tbsp. olive oil, divided
4 sausages (about 1 lb. total; see Notes)
1/2 cup dry white wine or chicken or vegetable broth, divided
1 can (29 oz.) hominy, rinsed and drained
About 1/4 tsp. plus 1/8 tsp. salt
About 1/4 tsp. freshly ground black pepper
2 garlic cloves, slivered
1/4 tsp. red chile flakes
10 oz. fresh spinach leaves

1. Preheat oven to 200[degrees]. Put a large frying pan (not nonstick) over medium-high heat. When hot to the touch, add 1 tsp. olive oil and sausages. Cover and cook 4 minutes. With tongs or a spatula, turn sausages over, cover, and cook until cooked through (cut one to test), about 4 minutes. Transfer sausages to a rimmed baking sheet, cover with foil, and put in oven to keep warm.

2. Add 1/3 cup wine or broth to the pan, using a wooden spoon or spatula to scrape up any browned bits left by the sausages. Add hominy, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until all of the liquid has evaporated and hominy is hot and starting to stick to pan. Transfer hominy to baking sheet with sausages, piling it next to them. …

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