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
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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.

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.

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