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Papas de Carolo
A traditional Portuguese cornmeal porridge, similar to rice pudding but made with coarse cornmeal (carolo). It's a comforting and subtly sweet dish, often flavored with citrus zest and cinnamon.
ð§ ææ
- 1 liter Milk
- 140 g Coarse cornmeal (carolo)
- 175 g Sugar(or to taste)
- 500 ml Water
- 1 strip Orange zest
- 1 strip Lemon zest
- 1 Cinnamon stick
- 0.5 tsp Salt
- Ground cinnamon(for dusting)
ðšâð³ äœãæ¹
- 1
In a saucepan, combine the water, salt, orange zest, and lemon zest. Bring to a boil.
- 2
Gradually whisk in the coarse cornmeal and the cinnamon stick. Reduce heat to low and cook, stirring constantly, until the cornmeal has absorbed the water and is tender, about 10-15 minutes.
- 3
Slowly pour in the milk while continuously stirring. Continue to cook and stir until the porridge thickens to a creamy consistency, about 10-15 minutes more.
- 4
Stir in the sugar until dissolved. Remove the orange zest, lemon zest, and cinnamon stick.
- 5
Pour the Papas de Carolo into individual serving bowls or a larger dish. Let it cool slightly.
- 6
Dust generously with ground cinnamon before serving warm.
ð¡ ããã®ã³ã
- âStirring constantly is key to achieving a smooth, creamy texture and preventing lumps.
- âAdjust the amount of sugar to your preference.
- âFor a richer flavor, a tablespoon of butter can be added at the end of cooking.
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- Some recipes include egg yolks whisked with sugar and added at the end for extra richness.
- Can be served chilled as a dessert.