Corn Porridge with Coconut Milk
Breakfasts • European
Description
Corn porridge with coconut milk
Ingredients
- Olive Oil 1 tablespoon
- Onion to taste
- Coconut Milk 15 fl oz
- Ginger 5 oz
- Canned Corn 15 oz
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg a pinch
- Chicken Broth 15 fl oz
Step-by-Step Guide
Step 1
In a small deep pot, heat the olive oil, preferably over medium heat. Add the chopped onion and sauté for about 10-15 minutes. Set aside. On low heat, bring the coconut milk to a simmer with the ginger. Once the ginger floats in the milk, remove it and add the corn. Add salt and pepper to the chicken broth to taste, then add the nutmeg – 10 minutes is enough for the broth to heat up and cook. Remove the corn infused with nutmeg from the milk. Mix the sautéed onion with the contents of the chicken broth. You can serve it in a bowl and enjoy!
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!