Mizoram Mim Kut Maize Corn Porridge Festival Harvest

Method

1. 1

   Bring 3.5 cups water to a full rolling boil in a heavy pot. Add 1/2 tsp salt.

2. 2

   Reduce to medium. While stirring constantly pour the maize grits in a slow thin stream — this prevents lumps.

3. 3

   Reduce heat to low-medium. Cook stirring every 2 to 3 minutes for 18 to 20 minutes.

4. 4

   The porridge thickens considerably. Scrape the bottom regularly to prevent sticking.

5. 5

   Test: the grits should be completely soft with no chalky raw texture.

6. 6

   If any hardness remains add 1/4 cup hot water and cook 5 more minutes.

7. 7

   The finished porridge should hold a spoon upright briefly but be soft enough to eat comfortably.

8. 8

   Serve in bowls with a knob of butter or ghee melting on top.