Cornmeal Porridge with Hominy Corn

6 standard portions

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Ingredients

• 1 cup cornmeal ((160g) I used coarse grain, organic if possible)
• ¾ cup hominy corn ((125g) soaked overnight)
• 3 cups water ((710ml))
• 4 cups coconut milk ((950ml) or almond etc...)
• 2 cinnamon sticks (or ½ tsp dried cinnamon)
• ½ tsp nutmeg ((1g))
• 2 tsp vanilla essence ((8g))
• ½ tsp pink salt ((3g))
• condensed milk or sweetener of your choice to taste (see recipe pose for link)

Method

1. Discard the water that the hominy has been soaking in and set aside.
2. Mix the cornmeal and milk together then set aside.
3. Place a non stick saucepan on medium heat, add the water, cinnamon sticks and simmer until it starts to boil.
4. Once the water heats through, proceed to add the cornmeal/milk mixture continuing to mix non stop until the porridge starts to thicken up (this will take several minutes).
5. Once the porridge has thickened, stir in the hominy corn, cover the saucepan slightly leaving a small gap.
6. Simmer on low heat stirring occasionally adding a splash of water/ milk or both if the porridge starts to thicken too much and stir.
7. Cook until the hominy is soft. This will take about an hour to achieve.
8. When the porridge is cooked add the nutmeg, vanilla, pink salt and condensed milk/sweetener to taste.