Canjica

🔥 Prep

• Rinse the 500 g white corn under cold water and remove any debris.
• Soak the 500 g white corn in enough water to cover for at least 4 hours or overnight, then drain.
• Measure out 1 liter of milk and set aside.
• Open the 1 can of condensed milk and have it ready.
• Gather 2 cinnamon sticks and 3 whole cloves.

🔥 Cook

• 1. In a large heavy-bottomed pot, combine the drained 500 g white corn, the 1 liter milk, the 2 cinnamon sticks, and the 3 cloves.
• 2. Bring the mixture to a boil over medium-high heat, stirring occasionally, for about 8 minutes until bubbles form.
• 3. Reduce the heat to low and partially cover the pot.
• 4. Simmer the corn mixture for 45 minutes, stirring every 10 minutes, until the corn kernels are tender and the liquid has thickened.
• 5. Add the 1 can of condensed milk to the pot and stir well to incorporate.
• 6. Continue to simmer on low for an additional 10 minutes, stirring frequently, until the porridge reaches a creamy consistency.
• 7. Remove the cinnamon sticks and cloves, then taste and adjust sweetness if needed (optional).
• 8. Turn off the heat and let the canjica rest for 5 minutes before serving.

🔥 Serve

• Ladle the hot canjica into individual serving bowls.
• Sprinkle a pinch of ground cinnamon on top for extra aroma, if desired.
• Serve warm as a comforting dessert or breakfast, optionally alongside fresh fruit slices or a drizzle of extra condensed milk.