2 cups of white cornmeal for canjica (300 g)
1 cup of skim milk (75 g)
1/2 liter of water
1/2 cup of sugar (90 g)
A pinch of salt
2 cinnamon sticks
1 tablespoon of sugar mixed with 1/2 teaspoon of cinnamon (to sprinkle)
2 cups of white cornmeal for canjica (300 g)
1 cup of skim milk (75 g)
1/2 liter of water
1/2 cup of sugar (90 g)
A pinch of salt
2 cinnamon sticks
1 tablespoon of sugar mixed with 1/2 teaspoon of cinnamon (to sprinkle)
Rinse the cornmeal well
Place it in a medium bowl, cover with 1/2 liter of water and let it soak for at least 12 hours
Transfer it without draining to a medium saucepan, add 1 liter of water, cover and bring to a boil
When the steam valve starts to rise, reduce the heat and cook for about 20 minutes
Remove the saucepan from the heat, wait until the pressure has stopped, then remove the lid
Dissolve the milk in the water and pour it over the cornmeal
Add the sugar, salt, and cinnamon sticks and cook over low heat, uncovered, until the liquid thickens (about 15 minutes)
Transfer to a bowl, sprinkle with the sugar and cinnamon mixture, and serve hot
292 calories per serving
