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.
- 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.