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,
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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.