Yes! This...is...my favourite porridge to have. I loove corn so...no surprise. So I've heard a couple friends say that they don't like porridge BUT I think that's because the times they've had it, it just wasn't flavoured properly. This is pretty easy to cook. It's one of the things my mom used to cook for me so I had to master it. The dried corn takes a while to cook so I prefer to soak it overnight or for a full day to speed up the cooking process. There's an array of ingredients that homecooks like to use when preparing this. For milk, some people use whole milk, evaporated milk, condensed milk and coconut milk. I usually use two or more of these. When it comes to flavour I do not settle for just vanilla! There are so many traditional spices and flavourings that I've seen used. There's cinnamon leaf, pimento leaf, cinnamon powder, pimento grains, nutmeg (freshly grated of course). I once saw a chef put almond essence in his hominy porridge (I haven't tried that though) I like to add butter because it adds flavour and makes it the porridge more satiating for a longer time. While making this please remember two things:
KEEP STIRRING! :) AND KEEP TASTING :) I hope you like it!
INGREDIENTS
2 cups DRY hominy corn
1 1/2 teaspoon salt or more if desired
8 - 9 cups water*
1 or 2 cinnamon leaves or sticks
3 -5 tablespoons cornstarch**
1 1/2 cup evaporated millk or whole milk
1 cup coconut milk
1 tsp cinnamon powder
4 - 5 pimento grains
1/2 tsp. nutmeg, freshly grated
2 1/2 tsp. vanilla
1/2 - 3/4 cup Sweetened condensed milk***
1 tablespoon butter
METHOD
Rinse the hominy once or twice in a colander. Soak in a large pot with 8 cups of water overnight.
The next day add the cinnamon leaves or sticks to the water and bring to a boil. Add the salt and to prevent liquid from boiling over, cover the pot only halfway.
Boil hominy corn for about 30 minutes until swollen and tender. How long you boil it depends on how long you soaked it for.
Mix the cornstarch with an equal amount of water to dissolve it and add to the boiling hominy while stirring quickly to prevent lumps.
Stir in the pimento, vanilla, freshly grated nutmeg and cinnamon powder then continue cooking over medium heat until the hominy corn softens even more.
Keep stirring occasionally to prevent lumping.
Allow the liquid to thicken. Taste and adjust salt and spices if necessary.
If too thick add more water or milk A LITTLE AT A TIME. Lower heat then add the sweetened condensed milk and butter then simmer for another 5 minutes.
Remove from heat and serve hot.
YIELD: about 4 - 6 servings
RECIPE NOTES
*You will need a lot of water because while the corn cooks the liquid will evaporate.
**You can always add more cornstarch if you like it very thick
***You may use sugar or any natural sweeteners you might prefer
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