Beira Baixa Sweet Corn Porridge
A quantified five-serving formula: carefully washed cracked corn, first cooked in water and then finished with milk, sugar and cinnamon. The Terras da Beira Baixa heritage portal confirms the technique and strong Alcains connection but publishes a communal version with olive oil and only four spoonfuls of sugar; the two are not silently merged.
- Yields
- 5 servings
- Prep
- 30 min
- Cook
- 30 min
Ingredients
- 100 g Cracked corn (coarse corn grits)
- 400 ml Water for cooking
- 1 litre Milk
- 170 g Sugar
- 1 pinch Salt
- as needed Ground cinnamon, for dusting
- plenty Water for washing the corn
Method
Put the cracked corn in a bowl, cover with plenty of water and stir. Change the water repeatedly until clear, removing impurities and bran that rise to the surface.
Lift out the washed corn with your hands or a slotted spoon without reincorporating residue settled at the bottom.
Bring the 400 ml water to the boil with a pinch of salt. Add the cracked corn and stir.
Cook over low heat, stirring regularly so it does not catch, until the corn begins to soften and the water evaporates.
Add the milk gradually, continuing to stir so the corn absorbs it progressively and forms a creamy porridge.
Add the sugar shortly after the milk and continue cooking and stirring until the corn is tender and the consistency creamy.
Remove from the heat, divide among five bowls or transfer to a serving dish, and dust with ground cinnamon.
Leave to cool and serve cold or at room temperature, as directed by the published formula.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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