Breakfast
Mandoca
A creamy porridge of fine cornmeal cooked in milk and butter, sometimes sweet, sometimes savoury and melting with cheese. A typical Venezuelan breakfast or snack, especially in families from the interior of the country.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- In a saucepan, bring the milk, water, salt and sugar to a simmer over medium heat.
- Pour in the cornmeal in a steady stream while whisking to avoid lumps.
- Lower the heat and stir constantly for 10 minutes until the porridge thickens and pulls away from the sides.
- Off the heat, stir in the butter and half of the grated cheese until well combined.
- Serve hot, sprinkled with the rest of the cheese and a pinch of cinnamon, with a spoonful of cream cheese.
Variations and tips
Savoury version. Leave out the sugar and cinnamon, and add more grated cheese for a stringier porridge.
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Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Venezuela
Original Ecomely recipe.