Skillet-on-the-grill sautéed hominy
1
Points®
Temps total: 39 min • Préparation: 25 min • Cuisson: 14 min • Portions: 8 • Difficulté: Facile
Feel free to use any fresh, colorful vegetables in this recipe.
Ingrédients
Olive oil
2 tbsp(s)
Red onion
1 medium, thinly sliced
Zucchini
1 medium, finely diced
Uncooked summer squash
1 medium, finely diced
Ground cumin
1½ tsp(s)
Kosher salt
2 tsp(s)
Canned yellow hominy
30 oz, rinsed and drained
Lime zest
2 tsp(s)
Fresh lime juice
2 tbsp(s)
Garlic
3 clove(s), large, minced
Bell pepper
1 cup(s), red, seeds and ribs discarded, finely diced
Instructions
1
Set a large cast-iron skillet on a grill (or stovetop), then turn the heat to high. When the pan is hot, add oil and onion; cook, stirring a few times, until onion begins to soften and brown in spots, 2 minutes.
2
Add garlic, zucchini, squash, pepper, cumin and salt; cook, stirring, until vegetables are softened and browned in spots, 10 minutes. Add hominy; cook, stirring, just to warm hominy, 2 minutes.
3
Remove skillet from heat and stir in lime zest and juice; serve immediately.
4
Serving size: 3/4 c
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