Squash-and-Mushroom Hominy

Prep: 25 min., Cook: 36 min.

Yield: Makes 6 servings

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

Preparation

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.

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

from their cookbook,

The Lee Bros. Southern Cookbook

Norton, Southern Living, DECEMBER 2007