Jamaican Hominy Corn Porridge
A Classic Jamaican Breakfast
Equipment
- Instant Pot Pressure Cooker
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Grater
- Small Pot
Ingredients
- 1 Cup Uncooked Hominy Rinsed
- 8 Cups Water for Boiling
- 2 Teaspoons Salt for Boiling
- 3 Dried Cinnamon Leaves Optional
- 1 Can Coconut Milk
- 1 Cup Sweetened Condensed Milk
- ¼ Cup Fine Cornmeal
- ½ Teaspoon Grated Nutmeg
- ½ Teaspoon Salt
- ½ Teaspoon Ground Cinnamon
- 2 Teaspoons Vanilla Extract
Instructions
Pressure Cooking the Hominy
- Add the uncooked hominy, water, cinnamon leaves and salt to the pressure cooker or instant pot.Ensure that the lid is on and the vent is sealed. Pressure cook on high for 20 minutes and allow the steam to naturally release once done.
Cooking the Hominy in a Pot
- In a small pot on high heat, add uncooked hominy, water, 3 cinnamon leaves and 2 teaspoons of salt.
- Bring to a boil for 50 minutes or until soft but still firm. Stir every 10 minutes to ensure there is no hominy sticking to the pan.
- Once the water evaporates, lower the flame to low, remove the cinnamon leaves and discard. There should be an inch or less of water left in the pot at this point.
- Place the saucepan with cooked hominy on a medium low flame. Add Coconut milk and stir to incorporate the reduced starch from the hominy.
- Once combined, add cornmeal and vigorously stir to combine. This will remove any lumps the cornmeal may cause.
- Allow the coconut milk, hominy and cornmeal to come to a simmer for about 10 minutes, stirring in between to maintain a smooth consistency and allow the cornmeal to thicken the porridge.
