extra-virgin olive oil
1/2 onion; peeled, thinly sliced
2 cups skim coconut milk
1 piece ginger, 3-in, cut in 1/2
30 ounces white hominy corn; canned, drained
kosher salt
black pepper
1 pinch ground nutmeg
1 cup chicken stock

1. Set a large saute pan over medium heat and add a 2 count of olive oil. Add the onion and caramelize for about 10 to 15 minutes. Stir in the coconut milk and ginger and simmer for 5 minutes to reduce a little. Remove the ginger and add the hominy. Season mixture with salt and pepper, to taste, the nutmeg, and chicken stock and cook for 10 minutes to heat through and allow the flavors to come together. Pour into a serving dish and season with pepper, if desired.