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Corn porridge

  • Preparation Time5 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
Extra-virgin olive oil
1/2 onion, peeled and thinly sliced
475ml skim coconut milk
1 (7cm) piece ginger, cut in half
2 (425g) tins white hominy corn, drained
Salt and freshly ground black pepper
1 pinch ground nutmeg
240ml low-sodium chicken stock
1) Set a large saute pan over medium heat and add a 2 count of olive oil. Add the onion and caramelise for about 10 to 15 mins. Stir in the coconut milk and ginger and simmer for 5 mins to reduce a little. Remove the ginger and add the hominy.

2) Season mixture with salt and pepper, to taste, the nutmeg, and chicken stock and cook for 10 mins to heat through and allow the flavours to come together. Pour into a serving dish and season with pepper, if desired.

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