Corn porridge with coconut milk
4 servings
30 minutes
Corn porridge with coconut milk is an amazing combination of tenderness and aroma. Inspired by European traditions, it gained exotic notes from coconut and ginger. Coconut milk gives the dish a creamy texture, while ginger adds a light spiciness that awakens the taste. Chicken broth enriches the porridge with depth, and nutmeg adds sophistication. Golden corn absorbs all shades of spices and becomes the main accent of the dish. This is the perfect treat for a cozy family breakfast or dinner, providing warmth and comfort with every spoonful. Such porridge is especially good on cool days when you want to warm up and enjoy the softness of flavor nuances. The simplicity of preparation makes it accessible, while the combination of ingredients is unique and memorable.
1
In a small deep pot, heat olive oil over medium heat. Add chopped onion and sauté for about 10-15 minutes. Set aside. On low heat, bring coconut oil with ginger to a boil. Once the ginger floats in the milk, remove it and add corn. Add salt and pepper to the chicken broth to taste, then add nutmeg – 10 minutes is enough for the broth to heat and cook. Remove the corn soaked in nutmeg from the milk. Mix the onion cooked in olive oil with the chicken broth contents. You can pour it into a plate and enjoy eating!
- Olive oil: 1 tablespoon
- Onion: to taste
- Coconut milk: 2 glasss
- Ginger: 100 g
- Canned corn: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
- Chicken broth: 2 glasss