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Ingredients

Directions

  • Rinse dried hominy; drain. In a large saucepan combine dried hominy and 4 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place hominy in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse hominy. Return hominy to Dutch oven. Stir in 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, 1 to 1 1/2 hours or until hominy is tender, soft and starts to ¿pop,¿ stirring occasionally; drain. Omit this step if using canned hominy.

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  • In a large skillet, heat 1 tablespoon oil over medium heat. Add bratwurst and potatoes. Cook, turning occasionally, for 12 to 15 minutes or until potatoes are just tender and sausage is browned. Remove from heat. Stir in hominy, leeks, celery, the broth, garlic, salt, Italian seasoning and pepper. Transfer vegetable mixture to an 8x8x2-inch square (2-quart) baking dish.

  • Bake, covered, in a 350° oven for 50 minutes or until bratwurst is cooked through and vegetables are tender.

Nutrition Facts

301 calories; 12 g total fat; 27 mg cholesterol; 1217 mg sodium. 37 g carbohydrates; 12 g protein;

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