Canjica / Mugunzá (Brazilian Sweet Corn Porridge)
Prep time: 10 mins (plus overnight soaking)
Cook time: 50 mins
Total time: 1 hour (plus soak)
Servings: 8 bowls
Country of Origin: Brazil
Description
A traditional comfort dish served warm during June Festive Celebrations (Festas Juninas) across Brazil.
Made from white hominy corn kernels slow-cooked in sweetened milk, coconut milk, and spices until tender and creamy.
Presentation
Ladled warm into earthenware bowls.
Generously dusted with ground cinnamon and garnished with cinnamon sticks or toasted peanuts.
Ingredients
2 cups white hominy corn (canjica/canjica branca)
4 cups water (for pressure cooking)
3 cups whole milk
1 can (14 oz) sweetened condensed milk
1 cup coconut milk
1/2 cup unsweetened grated coconut
2 cinnamon sticks
5 whole cloves
Ground cinnamon for dusting
Directions
Soak white hominy corn in ample water overnight (at least 12 hours); drain water.
Place corn and 4 cups fresh water in a pressure cooker; cook for 30 minutes after reaching pressure until tender.
Release pressure safely, drain excess water, and add whole milk, condensed milk, coconut milk, cinnamon sticks, and cloves.
Simmer uncovered over medium-low heat for 20 minutes, stirring frequently, until liquid thickens into a creamy porridge.
Stir in grated coconut during the last 5 minutes of cooking.
Discard cinnamon sticks and cloves, spoon into bowls, and sprinkle generously with ground cinnamon.
Optional Variations
Canjica com Amendoim: Stir in 1 cup of toasted, crushed skinless peanuts along with the milks.
Canjica de Doce de Leite: Stir 1 cup of dulce de leche into the simmer step for caramel flavor.
Cooking Tips
Soaking corn overnight is mandatory to ensure hominy softens completely during cooking.
Stir frequently once milk is added to prevent scorching on the bottom of the pot.
Nutrition Facts (Per Serving)
Calories: 290 kcal
Carbohydrates: 48 g
Protein: 6 g
Fat: 9 g
Saturated Fat: 6 g
Sodium: 80 mg
Fiber: 3 g
Sugar: 28 g
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