Corn Porridge

Name: Corn Porridge
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

8 ingredients

6 steps

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

1

Set a large saute pan over medium heat and add a 2 count of olive oil.
2

Add the onion and caramelize for about 10 to 15 minutes.
3

Stir in the coconut milk and ginger and simmer for 5 minutes to reduce a little.
4

Remove the ginger and add the hominy.
5

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.
6

Pour into a serving dish and season with pepper, if desired.