White corn grits - Yoki canjica de milho - are most popular served as a sweet or savoury porridge-like stew in Brazil. White corn and yellow corn are different varieties. Coarse yellow corn grits are also available - which you choose is a matter of personal preference. To cook the canjica de milho, first soak for 12 hours or overnight.
For a sweet dish canjica com coco simmer the soaked grits on a low heat with sugar, milk, water and any other spices such as cinnamon or nutmeg. Once the white corn grits are cooked, add some coconut milk to flavour and thicken the mixture.
Cook the soaked grits with a bay leaf and bouillon in a pressure cooker for 30 minutes once its reached pressure. Leave to cool. In a separate pan, saute some chicken pieces, onions and peppers along with some salt and pepper and stir through the grits.
The producer Yoki launched in 1960 as a family owned business and is now one of Brazil’s best loved food and drink brands, and guarantees an authentic Brazilian experience.
Ingredients: white corn grits. Gluten Free.
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