Image © Noel Cunningham
“This dish may seem like a pain to make but it’s well worth it in the end. If you’re a corn lover like myself, you will enjoy every sip that you take. In this recipe I mixed together the flour and cream of wheat to thicken the porridge. However, you can use flour or corn starch alone but I particularly love the flavour of the cream of wheat with it.” – Chef Noel Cunningham, Cuisine by Noel
Hominy Corn Porridge
Course:
Soup
Cuisine:
Caribbean
Servings: 5
Ingredients
- 2 tsp. nutmeg grated
- 2 tsp. vanilla flavouring
- 1/2 cup cow’s milk or coconut milk optional
- 1/3 cup sugar
- Sweetened condensed milk to taste
Preparation
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Rinse the corn and place in a pot of water to soak overnight.
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In the same pot, boil corn for 45 minutes to an hour (time depends on the corn used) with salt and cinnamon stick until tender; lower heat.
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In a small bowl, dissolve cream of wheat and flour by mixing it with some water. Turn stove to medium hear and add the coconut/cow’s milk and the combined starch to pot; stir porridge until thickened.
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Add nutmeg, vanilla and milk, stirring after each addition. Add condensed milk to sweeten the porridge and/or sugar to taste, if desired.