Curried Hominy

Last week I made curried hominy, it’s a favorite in our house and never remains long.

Hominy is corn that has had its outer shell removed. It’s then soaked in a mixture that makes it swell. This gives it a soft texture. It’s commonly thought of as a Southern dish, but plenty of non-Southern folks seem to enjoy the dish also.

As a child, my mother made hominy a few times each month… usually on Sunday mornings. Sausage, biscuits, eggs, and gravy were usually on that menu too. I liked the texture but I wasn’t too fond of the simplistic way it was served and couldn’t wait until I was older to spice it up a bit.

In my twenties, when I cut loose in the kitchen, one of the first things I did was to give hominy a makeover. Results?  I loved the upgrade! I never went back to eating plain hominy again. I only prepare hominy once every few months. There’s too many foods we enjoy, that settling on a few dishes isn’t going to happen.

I prepared this dish in my lovely wok. I added curry, cauliflower, broccoli, curry, a bit of cumin, garlic, and salt to taste… simple but delicious. Occasionally I’ll add additional items like tomato, carrots… it all depends on what’s wanted.