segunda-feira, 14 de novembro de 2011

Corn porridge


  • 02 and ½ cups of tea, sugar;
  • 01 and ¾ liters of milk;
  • 10 ears of corn.


Cut corn close to the cob, then puree in blender then add gradually half the milk. After beating well, then strain and cook to cook. Add sugar and remaining milk and cook for about 05 minutes after the start of the boil. But attention throughout the cooking non-stop mix. Then just pour into a bowl and let cool. If you prefer to sprinkle cinnamon on top of porridge.

  • 20 servings 


  • 01 hours and 30 minutes

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