We all love those cozy, soul-warming recipes, and we are sure you will fall in love with this pressure cooker creamy cracked corn (canjiquinha). It is the kind of dish where no one leaves the table until the pot is scraped clean, so let’s get cooking!
Ingredients for pressure cooker creamy cracked corn:
- 1 cup (approx. 9 oz) cracked corn (canjiquinha);
- 3.5 oz (100g) bacon, diced;
- 7 oz (200g) smoked sausage (like kielbasa or andouille), diced;
- 1 tomato, diced;
- 1 carrot, diced;
- 4 cloves garlic, minced;
- 1 small onion, diced;
- 6 cups (1.5 liters) water (or enough to cover);
- Fresh parsley and scallions to taste;
- Salt and black pepper to taste.
How to make pressure cooker cracked corn:
- Rinse the cracked corn thoroughly in a fine-mesh strainer and let it drain;
- In a pressure cooker, brown the bacon and smoked sausage over low heat until the fat renders;
- Add the onion and garlic, and sauté until fragrant;
- Stir in the carrot and tomato, then add the drained cracked corn;
- Season with salt and black pepper;
- Cover with water (about 1.5 liters);
- Secure the lid on the pressure cooker;
- Once it reaches pressure, reduce heat and cook for 15 minutes;
- Turn off the heat and allow the pressure to release naturally;
- Stir in the fresh parsley and scallions before serving;
- Enjoy your comforting meal!
Pro Tips:
Feel free to add other meats to boost the flavor even more. Make sure the water covers all the ingredients in the pot. For an even creamier texture, soak the cracked corn in water for about 2 hours before cooking; this softens the grains and can reduce total cooking time.
Did you know?
Canjiquinha, also known as quirera de milho, is a staple of Brazilian comfort food, especially in the countryside. It is made from corn broken into small pieces. It is incredibly versatile and can be served as a soup, a side dish, or even a hearty main course.
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