Photo: Corn Porridge Recipe
Ingredients
- Extra-virgin olive oil
- 1/2 onion, peeled and thinly sliced
- 2 cups skim coconut milk
- 1 (3-inch) piece ginger, cut in 1/2
- 2 (15-ounce) cans white hominy corn, drained
- Kosher salt and freshly ground black pepper
- 1 pinch ground nutmeg
- 1 cup low-sodium chicken stock
Directions
Set a large saute pan over medium heat and add a 2 count of olive oil. Add the onion and caramelize for about 10 to 15 minutes. Stir in the coconut milk and ginger and simmer for 5 minutes to reduce a little. Remove the ginger and add the hominy. Season mixture with salt and pepper, to taste, the nutmeg, and chicken stock and cook for 10 minutes to heat through and allow the flavors to come together. Pour into a serving dish and season with pepper, if desired.
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By briebear_12816529
San Jose, 43
on April 19, 2010
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Although the jerk chicken recipe was excellent, no one in my family liked the corn porridge. For the most part it was flavorless, but with an "off-taste," which is believed to have been caused by the addition of chicken broth.
By pault_12799219
Miami, 48
on April 11, 2010
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Hi Tyler
Thank you for the Jamaican feature- I am a Jamaican and I was happy to see our food on your show- the corn porridge does not have onions or chicken stock when i was growing up - everything as you said except the chicken stock, onions - just add water and you need the all spice, got to have the all spice with milk- thicken and serve with a sprinkle of cinnamon on top - WOW - but you did a good job!
By avilliers_12798683
Columbia, 65
on April 10, 2010
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I followed the recipe with one exception; I did not use the skim coconut milk as I didn't have it on hand. The flavors all blended very nicely. The porridge was not as thick as Tyler's on the show but it would coat a spoon nicely. Other similar recipes I've seen for this call for a little flour as a thickening agent. I suspect that cooking longer might help thicken it up too. This recipe was very savory and I'll be serving this again. Thanks Tyler.
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