INGREDIENTS

• 500 g. crushed corn;
• 1/2 cup cornmeal.

METHOD

1. Pour the cereal into a sieve, put it in a bowl of cold water so that the sieve is placed in it entirely and the water freely covers the contents. Stirring with your hand in a circle, rinse thoroughly under running water - try to let the black particles of the grains float up and drain them, continuing the process until complete "whitening".
2. Put the cereal in a thick-walled pan or cauldron, pour 1.5 liters. water, put on a strong fire. After boiling, remove the foam with the remaining particles of the grains, cook over low heat, stirring thoroughly from time to time with a wooden spatula or spoon, reaching to the very bottom. 40 min. During the cooking process, the cereal forms a viscous homogeneous mass.
3. Continuing to stir, gradually pour the sifted cornmeal into the hominy so that no lumps form. Cover with a lid and let simmer for 15 minutes. - the smell of flour should disappear. Readiness can be determined by the fact that the edges of the hominy near the walls of the pan begin to dry out, forming a film.
4. Hominy can be laid out on a common deep dish or on plates, dipping a spatula into cold water. Serve hot.