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.
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
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
1⁄2 cup mixed candied fruits
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.