Mazamorra

Method

Bring the water to a boil in a large heavy-bottomed pot with the cinnamon stick and salt. In a separate bowl, mix the maize flour with 200ml of cold milk to create a smooth paste free of lumps. Slowly pour the flour mixture into the boiling water whilst stirring constantly to prevent clumping, then reduce the heat to medium-low and simmer for 15 minutes, stirring frequently. Gradually add the remaining milk in stages, stirring well after each addition to maintain a smooth consistency. Continue cooking for a further 20-25 minutes, stirring occasionally, until the mixture thickens and the cornmeal is fully cooked and creamy. Stir in the sugar and butter until fully incorporated, then taste and adjust sweetness if needed. Serve hot in bowls, optionally drizzled with a little extra milk or topped with cinnamon.