Squash-And-Mushroom Hominy

1. 1

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

2. 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. 3

   Saute onion in hot drippings with olive oil over medium-high heat 8 minutes or until tender. Stir in hominy, and saute 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. 4

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

* Per serving · 4 servings · Values may vary.