As a side dish or as a brunch main dish, this casserole is guaranteed to please. It is hearty and full of flavors that take your taste buds on a little trip to New Orleans where the only thing missing is the jazz band and the mile high cocktail. Fortunately, no doubt, both of those things are easily added. Hominy is a common side dish in Ecuador and often served plain with a little salt with meat entrées. This recipe is the jazzy version with the meat; the entrée.
- 3 tbsp. fruity e.v. olive oil
- 3 tbsp. unsalted butter (1 for cooking, 2 for greasing casserole dish)
- 8 oz. spicy sausage (may use chorizo out of casing)
- 1 small sweet onion, chopped
- 1/2 c. each, chopped sweet peppers, celery, green pepper and halved cherry tomatoes
- 3 tbsp. each, diced Jalapeño and Serrano peppers
- 2 tsp. kosher salt
- 1/4 tsp. each, cayenne and chipotle pepper (more if you life it really spicy)
- 14 0z. can white hominy
- 8 oz. grated Monterey jack cheese
- 8 oz. grated Cheddar
- 4 eggs, beaten
- 1/2 cup heavy cream
- 1/2 cup good dry white wine (may substitute chicken or vegetable broth)
- Sauté vegetables together with sausage in olive oil till veggies are soft and sausage is done (about 8 minutes)
- Add salt, cayenne, chipotle and hominy
- Stir to distribute hominy well with veggies and seasonings and continue to cook over medium low heat until all is heated through.
- Remove from heat and set aside to cool.
- Mix grated cheeses, beaten eggs and heavy cream together and when hominy mixture is cool, stir all together.
- Pour into a buttered casserole
- Bake 350°F oven for 35-45 minutes until set and golden brown.
*Salsa Crema:Categories “Sauces”. Ensalada de Repollo:Categories “Salads”.
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