Corn grains with condensed milk and peanuts

Corn grains with condensed milk and peanuts

Canjica

By
From
This is Brazil
Serves
6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
250g dried hominy corn, soaked in cold water overnight, (see note)
375ml milk
270ml coconut milk
125ml condensed milk
2 cinnamon sticks
6 cloves
50g unsalted roasted peanuts, finely chopped
2-3 tablespoons sugar, or to taste
ground cinnamon, to taste

Method

  1. Drain and rinse the hominy, and place in a saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for 1 hour, or until tender. Drain the hominy and return it to the pan.
  2. Add the milk, coconut milk, condensed milk, cinnamon sticks and cloves to the hominy. Stir to combine, then bring to the boil over a medium heat. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes, or until the mixture has a thick and creamy porridge-like consistency, adding a little extra milk if it becomes too thick.
  3. Stir in half of the chopped peanuts and adjust the sweetness by adding sugar to taste. Remove the cinnamon sticks and cloves.
  4. Spoon into serving bowls and serve warm, sprinkled with some ground cinnamon and the remaining peanuts.

Note

  • If dried hominy is unavailable, cooked tinned hominy can also be purchased online. Substitute 785 g tinned cooked hominy for the dried hominy, and omit the first step of the recipe. If you have trouble locating hominy in any form, you can use 785 g cooked corn kernels in a pinch, again omitting the first step.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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