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Squash-and-Mushroom Hominy

Prep time 25 mins
Cook time 36 mins
Yield Makes 6 servings
Prep: 25 min., Cook: 36 min.

Ingredients

  • 3 small yellow squash (about 10 oz.)
  • 4 thick-cut bacon slices, diced
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 1 (29-oz.) can hominy, drained
  • 4 cups chopped fresh mushrooms
  • 1 cup chicken broth
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 1/2 cup chopped fresh parsley
  • Salt to taste

How to Make It

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

  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.

  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.

  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