If you've only had hominy in pozole or other Mexican-inspired dishes, you're missing out. Hominy is corn that has been dried and then soaked in lime water to soften and puff the kernels. Simmering hominy in broth softens the kernels even further, resulting in dumpling-like little pillows just begging to deliver brown butter to your palate. At least that's how I think of them. They're darned good baked with cheese as well, macaroni-style, or gratineed with cauliflower, which is how chef JD Fratzke serves hominy at The Strip Club Meat & Fish.
This dish would be made better with cubes of roasted squash, which I meant to include, but forgot to grab at the market. So add squash! Or halved end-of-season cherry tomatoes, warmed through for a minute in the butter. Toss, toss. I've added a few slices of leftover grilled sausage and been glad, too. It's that kind of dish - fast, cheap, comforting, and highly adaptable.
As a side note, I'd like to advocate for the stand-alone beauty of fried sage. Oh my gosh so delicious. I always fry a few extra leaves to snack on while I make the rest of the dish.
As another side note, brown sage butter is incredible on popcorn!