Meghalaya Dawai Maize Corn Porridge Garo Simple Morning

Method

1. 1

   Bring 3 cups water to a rolling boil in a heavy pot.

2. 2

   Add 1/2 tsp salt.

3. 3

   Reduce to medium heat. While stirring the boiling water constantly, pour the maize grits in a slow thin stream.

4. 4

   Stirring constantly as you add them prevents lumps — if poured all at once they clump.

5. 5

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

6. 6

   Maize porridge tends to settle and stick at the bottom — regular stirring is essential.

7. 7

   Test after 18 minutes: the grits should be completely soft with no chalky raw grittiness.

8. 8

   If any hardness remains cook 5 more minutes with an additional 1/4 cup water.

9. 9

   The finished porridge should be thick enough to hold a spoon upright briefly but soft enough to pour slowly.

10. 10

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