Hominy Sauteed with Butter and Herbs
This recipe is from Julia Child's The Way To Cook
Two 1 - pound cans hominy
2 or more Tbl. butter
Salt and freshly ground black pepper
2 to 3 Tbl. chopped parsley, basil, chives or a combination (This is also good with no herbs - just salt and pepper)
Drain hominy in a large seive, and run cold water over it to remove the taste of the can. Shortly before serving, heat the butter to bubbling in a roomy frying pan, fold in hominy, and toss over moderately high heat to warm through. Season to taste with salt and pepper, toss with herbs, and serve. This is a good dish to serve with fried or broiled chicken, pork chops, ribs or even hamburgers.
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