Oct 19, 2011

Hominy Porridge

Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson. This recipe first appeared in our November 2011 issue along with Betsy Andrews's story Good Morning, Jamaica.

Credit: Landon Nordeman

SERVES 6�8

INGREDIENTS

4 cups milk
1 cup dried, broken yellow hominy (available from The Latin Store)
1 tsp. kosher salt
1 15-oz. can coconut milk
1 14-oz. can sweetened condensed milk
1 stick cinnamon
1 cup heavy cream
2 tsp. vanilla extract

Freshly grated nutmeg, to garnish
½ cup mixed candied fruits

INSTRUCTIONS

Bring milk, hominy, and 2 cups water to a boil in a 6-qt. saucepan; reduce heat to medium-low and cook, stirring often, until tender, about 4 hours. Add salt, coconut and sweetened condensed milks, and cinnamon, and cook, stirring often, until thickened, about 1 hour. Remove from heat, and stir in cream, vanilla, and nutmeg; sprinkle each serving with candied fruit.