Southwestern Hominy Casserole

There's something about hominy I just love. I can't quite put my finger on it but it's kind of like eating tortilla chips in vegetable form. This casserole freezes well and sets up even better after chilling in the fridge overnight. I can't wait that long to dig into it but thankfully there are plenty of leftovers.

Corn casserole filled with red and orange bell peppers, jalapeno, garlic, white hominy and cilantro.

Southwestern Hominy Casserole
2 tbl extra virgin olive oil
1/2 red onion, small dice
1 orange bell pepper, medium dice
1 red bell pepper, medium dice
2 cups yellow corn kernels, fresh or frozen
1 jalapeno, seeded, thinly sliced
3 garlic cloves, minced
1/4 cup chopped, fresh cilantro
1 tbl cumin
6 oz extra firm silken tofu
2 tbl nutritional yeast
2 tbl agave nectar
2 tbl cornmeal
1 tbl turmeric
1 tbl dijon
20 oz white hominy, drained and rinsed
salt and pepper

Preheat the oven to 350. Grease an 8" casserole dish.
Saute the onion, bell peppers and corn in olive oil for 5 minutes. Season with 1 tsp salt, 1/2 tsp pepper. Add the jalapeno and garlic and saute 5 minutes more. Add the cilantro and cumin and remove from the heat.
Transfer half of the mix into a food processor and add the tofu, nutritional yeast, agave, turmeric and dijon. Blend until relatively smooth.
Add the hominy to the remaining vegetable mix and taste to season with more salt and pepper.
Combine the tofu mix with the vegetables and pour into a casserole dish. Bake for 35 minutes or until the dish does not jiggle. Let sit and firm up for 15 minutes before cutting.