Edit ModuleShow Tags

FreshTartSteph Recipe: Hominy with Brown Butter & Crispy Sage


Published:

If you've only had hominy in pozole or other Mexican-inspired dishes, you're missing out. Hominy is corn that has been dried and then soaked with lime water to soften and puff the kernels. Simmering hominy in broth softens the kernels even further, resulting in dumpling-like little pillows just begging to deliver brown butter to your palate.

At least that's how I think of them. They're darned good baked with cheese as well, macaroni-style, or gratineed with cauliflower, which is how chef JD Fratzke serves hominy at The Strip Club Meat & Fish.

All good.

This dish would be made better with cubes of roasted squash, which I meant to include, but forgot to grab at the market. So add squash! Or halved end-of-season cherry tomatoes, warmed through for a minute in the butter. Toss, toss. I've added a few slices of leftover grilled sausage and been glad, too. It's that kind of dish—fast, cheap, comforting, and highly adaptable.

As a side note, I'd like to advocate for the stand-alone beauty of fried sage. Oh my gosh so delicious. I always fry a few extra leaves to snack on while I make the rest of the dish.

As another side note, brown sage butter is incredible on popcorn!
 

Hominy with Brown Butter & Crispy Sage

Serves 4

1 29-oz. can hominy (available in grocery stores but strangely not at my co-op), drained
1 c. chicken broth
6 (or more) large fresh sage leaves, cut into thin strips
4 Tbsp. butter
salt & freshly ground black pepper
freshly grated Parmesan cheese

Add hominy and broth to a small saucepan and bring to a boil. Turn heat to low and simmer hominy, uncovered, for 15 minutes.

While the hominy cooks, add the butter to a large skillet. Turn heat to medium. The butter will melt, and then foam. As the foam subsides, look for brown bits to start to appear in the butter. Add the sage and stir with a spatula, frying the sage and watching the butter carefully as it browns—keep a close eye, it will happen quickly. Remove pan from heat when sage is crispy and butter is a golden brown color and smells nutty.

With a slotted spoon, transfer hominy to the skillet of hot butter. Toss until hominy is coated with butter and sage. Add a bit of the broth to the pan to create a sauce. Season with salt and pepper and top with grated cheese to serve.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

3 Hot Twin Cities Lunches

Here are the great deals and meals you can get by visiting Surly, Campus Cafe, and the Naughty Greek for lunch

Cinnamon Popcorn Crunch Recipe

Whip up this sweet and salty snack for game-day get-togethers or cozy movie nights

Tacos & Tequila After Dark

Kick off your Super Bowl celebrations with Minnesota Monthly. Dance the night away at our exclusive, first annual Tacos & Tequila After Dark event on Jan. 31 from 9 p.m. to the stroke of midnight.

Posole with Chorizo, Pepitas and Cotija Recipe

Spice up your day with comforting, hearty South-of-the-Border inspired soup

3 Things to Eat This Week: Jan. 10–14

Banana cake with peanut butter frosting, plus two more things to eat, recommended by food critic Joy Summers

Roasted Vegetable Ratatouille Recipe

A healthy, flavorful vegetable stew is made even easier in your slow cooker

35 Bucks for a Cocktail. Is It Worth It?

A NE Minneapolis speakeasy experience with a premium cocktail. But should you pay $35?

Mediterranean White Bean Hummus Recipe

A different savory dip for veggies, crackers or bread will be a welcome change of pace in this season of sweets

Best Restaurants of 2017

Food critic Jason DeRusha picks the best new and current restaurants in the Twin Cities Minneapolis and St. Paul and suburbs
Edit ModuleShow Tags
Edit ModuleShow Tags