Ingredients

• 20 ounces canned hominy
• 1 slice bacon
• 1 tablespoon onion
• 1 tablespoon green pepper
• 1 tablespoon all-purpose flour
• 1/3 to 2/3 cup water
• 1 tablespoon Parmesan cheese
• 1/4 teaspoon black pepper

Preparation

1. Open hominy and drain in a colander for 2 minutes. Rinse under running water for 30 seconds, then drain for an additional 2 minutes. This reduces sodium by 30-40%.
2. Fry bacon. Remove from pan, but keep pan with drippings. When bacon cools, crumble.
3. Chop onion and green pepper and add to bacon drippings.
4. Cook until onions are translucent.
5. Add flour and mix well.
6. Add 1/3 cup water and stir until well blended.
7. Add hominy and mix well. If necessary, add more water. Simmer for about 10 minutes.
8. Add Parmesan cheese and black pepper.
9. Serve warm, topped with bacon pieces.

Helpful hints

• Purchase low-sodium hominy if available and skip step #1. Regular hominy is high in sodium. If hominy is not rinsed and drained the recipe provides 344 mg sodium per serving.