Ingredients

• 1 small onion, chopped
• 1/2 cup diced green bell pepper
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 3/4 cup milk
• dash hot pepper sauce (optional)
• 1/2 cup shredded cheddar cheese
• 1 (1-lb) can hominy (yellow or white), drained and rinsed
• 1/4 cup ripe or green stuffed olives, chopped (optional) paprika

Directions

In a small mixing bowl, whisk together flour, salt and dry mustard

and set aside. In a large skillet, sauté onion and bell pepper in butter until tender (about 3-4 minutes). Add flour mixture to onion and bell pepper and mix until combined. Add milk and increase heat to medium. Cook until sauce thickens (about 2-3 minutes). Add hot pepper sauce and shredded cheese, stirring gently until cheese melts. Add hominy and olives and stir gently to combine. Cook on medium low until heated through. Lightly sprinkle dished servings with paprika for color and flavor.