Hominy Porridge

Hominy Porridge
Hominy Porridge
Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.Landon Nordeman

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.

Hominy Porridge
Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.
Yield: serves 6-8

Ingredients

  • 4 cups milk
  • 1 cup dried, broken yellow hominy
  • 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
  • 12 cup mixed candied fruits

Instructions

  1. 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.