Prep Time
25 Mins
Cook Time
36 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Slice squash lengthwise, and cut into 1/4-inch slices.

Step 2

Cook bacon in a skillet over medium-low heat 8 minutes or just until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

Step 3

Sauté onion in hot drippings with olive oil over medium-high heat 8 minutes or until tender. Stir in hominy, and sauté 5 minutes or until most of liquid is absorbed. Add mushrooms, broth, and pepper; cover, reduce heat to medium-low, and cook 5 minutes or until mushrooms darken. Add squash; cover and cook, stirring occasionally, 5 minutes or until tender. Stir in lemon rind and juice. Cook, uncovered, 3 to 5 minutes or until liquid thickens slightly. Remove from heat, and stir in parsley and bacon. Season with salt to taste.

Step 4

Note: If preferred, omit bacon and add 2 Tbsp. olive oil in place of drippings.

from their cookbook,

The Lee Bros. Southern Cookbook

Norton

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