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Ingredients:

500g canjica corn – yellow or white corn grits

¼ teaspoon of salt

6 cups of water

 

¼ gallon milk

1 can condensed milk

100g fine grated coconut (Brazilian store)

 

Instructions:

Rinse grits, cover with water and let soak overnight.

 

On the next day drain grits discarding the water.

 

Add grits and salt in a crockpot with 6 cups of water.

Cook on high until grits are tender, about 6 hours, mixing sometimes with a wood spoon. Do not let it dry out adding more water if necessary.

 

Add milk, condensed milk and coconut. Mix well.

Cook on low for 2 hours, mixing every 30 - 45 minutes.

Canjica 

Hi Everyone,

The recipe for today is Canjica, and it is a versatile recipe as you can eat it either for breakfast, lunch or dinner and you can eat it hot or cold straight from the refrigerator.  Also, it makes a special school lunch…

If you like cinnamon, you can just sprinkle some in your Canjica too.

Canjica freezes very well. I put 1 cup of it in a ½ gallon zipper bag or a plastic container and freeze it for up to 3 months. I either defrost it in the microwave or I leave it overnight in the refrigerator.

Check this recipe out on the recipe page and watch my video on You Tube.

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