Creamy Hominy with Peanut Sweet

When Brazil’s June festivities arrive, certain flavours instantly bring back fond memories. Creamy hominy is among the season’s most traditional dishes. In this version with a peanut sweet, the dessert has even more character, pairing a smooth, velvety cream with the rich flavour of peanuts.

The result is a comforting pudding, ideal for warming colder days and bringing the atmosphere of traditional village fairs into your home.

Creamy hominy with peanut sweet

Ingredients

• 500 g cooked hominy (see how to cook hominy)
• 200 ml coconut milk
• 1 tin sweetened condensed milk
• 1 cup milk
• ground cinnamon, to taste
• cloves, to taste
• crumbled peanut sweet, to taste

Method

1. Soak the hominy kernels for 12 hours. If you would rather not soak them, that is fine: rinse the kernels thoroughly in a sieve, then cook them under pressure straight away.
2. Place the hominy in a pressure cooker, cover with water and cook for 40 minutes.
3. Once the heat is off and the pressure has been released, season the hominy.
4. Add the sweetened condensed milk, coconut milk, milk, cinnamon and cloves to the pan containing the hominy.
5. Cook over a low heat for roughly 20 minutes, stirring occasionally, so that the cinnamon and cloves release their flavour and the liquid thickens.
6. If you prefer a lighter cream, add extra milk.
7. Once this time has passed, simply serve.