Recipe: Hominy au Gratin

Hominy au Gratin
For 6 to 8 servings

This recipe is from Julia Child's The Way To Cook and would be a good side dish with hamburgers.

Two 1 lb. cans of white hominy

The Cheese Sauce:
3 Tbsp. butter
1/4 cup flour
2 cups hot milk
Salt and white pepper
a speck of nutmeg
1/2 cup. lightly pressed down grated Swiss or Cheddar cheese

Drain the hominy and wash under cold water; set aside. Meanwhile, make 2 cups of standard cheese sauce (Melt butter and cook butter and flour together without coloring; off heat blend in hot milk, season and simmer 3 minutes.; let cool for 2 minutes; fold in cheese.)

Spoon a thin film of the sauce into the baking dish. Pour in hominy and cover with remaining sauce, shaking the dish so it will sink into the kernels. Spread with more grated cheese.

About 25 minutes before you wish to serve, set in upper third of a preheated 425 degree F oven and bake until bubbling hot and the top has browned nicely.

I think this might also be good with some garlic and/ or some chopped jalepeno. Enjoy:-)