Xerem de Festa

Peel and finely dice the onions, then set them aside in a small bowl until ready to use.

Rinse the coarsely ground dried corn (xerem) under cold running water in a fine mesh strainer to remove any excess starch or debris.

In a large heavy-bottomed pot, heat a small amount of oil over medium heat and sauté the diced onions until they are soft, translucent, and lightly golden.

Add the rinsed xerem to the pot with the sautéed onions and stir to combine, allowing the corn to toast slightly in the residual oil for added depth of flavor.

Pour in enough water or broth to generously cover the xerem, bring the mixture to a boil, then reduce the heat to low and stir frequently to prevent sticking.

Simmer the xerem on low heat, stirring regularly and adding liquid as needed, until the corn is fully tender and the mixture has thickened to a hearty porridge-like consistency.

Season the xerem with salt and any desired spices, taste and adjust the seasoning, then remove the pot from heat and allow it to rest briefly before serving.