Corn grits or Xerém in Portugese are coarse ground yellow maize which cooks into a thick porridge-like soup, served alongside savoury meat or fish dishes.
Bolinhos de canjiquinha recipe - Brazilian corn grits "cookie" recipe
1 cup of corn grits, 4 cups of water, 1 bouillon cube, 1 soup spoon of butter, 1/4 cup of chopped onion, 1/2 cup of milk, 2/3 cup of wheat flour, 3 teaspoons baking powder, 2 eggs beaten, 1/2 coffee spoon of grated nutmeg, 1 soup spoon of chopped fresh parsley, salt and pepper to taste, oil for frying.
Place the grits in a pressure cooker with water and the bouillon cube. Cover and cook for 20 minutes at pressure. Turn off the heat and depressurize the cooker. Drain away the water. Sauté the onion, add the cooked grits and stir. Remove from heat. Add the milk and flour to the grits mixture and stir in the baking powder, eggs, nutmeg, parsley, a pinch of salt and pepper and mix well. Using a spoon, form the dough into round balls and deep fry until golden. Place on a plate with paper towels and serve.
Ingredients: corn grits. May contain gluten and soy. Contains genetically modified corn.
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