Canja de milho (canja di milho)

Instructions

1. Finely chop the onion.
2. Sauté it in the hot oil for 4 minutes over low heat until translucent.
3. Pour the water into the pot, add salt and bring to a boil.
4. Slowly rain in the cornmeal while stirring constantly with a wooden spoon to avoid lumps.
5. Lower the heat and cook for 25 minutes, stirring from time to time, until the corn is tender and the texture is thick.
6. Add the coconut milk, sugar and cinnamon, then simmer for another 10 minutes.
7. Check the seasoning and add a little water if the soup is too thick.
8. Serve hot in bowls, with a pinch of cinnamon on top.