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Hominy Corn Coconut Milk Porridge

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Ingredients

  • 1 cup Refined Cornmeal
    (soak in 1 1/2 cup of Water)
  • 1 1/2 of Water - put to boil
    (gauge flame on very low)
  • 1/4 teaspoon of Cinnamon
  • 1/4 teaspoon of Nutmeg
  • Pinch of Salt
  • 1/2 teaspoon of vanilla
  • 1/4 or 1/2 cup of Sugar - add this near the end.
  • 1 cup of Coconut Milk. - add this 20 minutes near the end.
  • buy 1 can / 300g Hominy Corn- drain water, or 1 cup Raw Dried Corn gains
    add 30 minutes before the porridge is completed.

Cooking Instructions

  1. Put the cornmeal to soak in the water for no more than 20 minutes..
  2. Put 1 1/2 cups of water to boil with the stove gauged on 4.
  3. Once boil to, add the soaked cornmeal and water.
  4. Now put your stove on low. (simmering).
  5. While the cornmeal porridge is simmering, stir it in until it is creamy. Doing this will not make it lumpy..
  6. Stir in occasionally.
  7. Add the sugar, spices and a pitch of salt.
  8. Use the pot's lid, slightly cover it three quarter way.
  9. After about 25 to 30 minutes add the milk (coconut milk).
  10. Gentle stir in. You want the cornmeal porridge to be creamy.
  11. With the stove still on very low. Allow it to boil for another 15 to 25 minutes.
  12. Half way between this time add the hominy corn. Add it 8 - 10 minutes before the hominy porridge finish.
  13. Jamaican Hominy Porridge is ready to serve.
  14. If you are serving hot, drink carefully, do not get burnt.

Heritage Jamaican Hominy Corn Porridge

Learn how to simmer tender hominy corn in fragrant coconut milk for a traditional Jamaican Sunday morning breakfast tradition. The visual steps show you the long, slow boil needed to tenderize the corn completely. The full ingredient breakdown is available inside "JAMAICAN FOOD RECIPES" on Amazon, the largest 8x10 cookbook ever compiled. Please take a moment to leave a 5-star rating and a comment on Amazon!

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