Hominy Porridge (Jamaican)

Dried hominy takes hours of cooking, but it yields a luscious porridge. This recipe comes from Kingston-based caterer Dian Watson.

4 cups milk
1 cup dried, broken yellow hominy
1 tsp. kosher salt
1 (15 oz) can coconut milk
1 (14 oz) can sweetened condensed milk
1 stick cinnamon
1 cup heavy cream
2 tsp. pure vanilla extract

To Serve:
½ cup mixed candied fruits
freshly grated nutmeg

Bring milk, hominy, and 2 cups water to a boil in a 6 qt saucepan; reduce heat to medium-low and cook, stirring often, until tender, about 4 hours. Add salt, coconut and sweetened condensed milks, and cinnamon, and cook, stirring often, until thickened, about 1 hour.

Remove from heat, and stir in cream, vanilla, and nutmeg; sprinkle each serving with candied fruit.

Makes 6-8 servings.