This Sweet Polenta "Kamby He'é," also known as Mbaipy he'é, is a humble but beloved Paraguayan dessert enjoyed throughout the country and beyond.
Made from simple ingredients like cornmeal, water, sugar or molasses, and spices, it is a dish that is easy to prepare yet full of flavor.
Traditionally, Kamby He'é is served as a snack or after-dinner dessert, often accompanied by a hot cup of yerba mate, a popular herbal tea in Paraguay. It is a dish that speaks to the heart of Paraguayan cuisine, known for its hearty and satisfying meals meant to unite people.
One of the key ingredients in Kamby He'é is cornmeal, a staple food in Paraguay and other parts of South America. The cornmeal is boiled in water until it thickens and then sweetened with sugar or molasses to give it a delicious, caramel-like flavor.
Adding cinnamon, nutmeg, or vanilla adds warmth and depth to the dish, making it a delight for the senses.
Despite its humble origins, Kamby He'é has gained popularity recently and is now enjoyed by people worldwide. Its simple yet comforting flavors make it a perfect dessert for any occasion, whether you are looking for a sweet treat after a meal or a snack to share with friends and family. So why not try this delicious Paraguayan dessert and discover a new favorite dish?
How to Make Sweet Polenta
Note: The full instructions are provided in the recipe card below.
Bring the milk to a simmer: Bring the milk with the sugar, cinnamon stick, and lime peel to a brisk boil over medium-high heat. Pour the cornmeal into the hot milk. Then, while whisking gently, pour the cornmeal into the simmering milk in a steady stream. Continue whisking until the sweet polenta is thickened. Turn down the heat to low and continue whisking until the polenta has softer porridge-like polenta for about 10 to 15 minutes.
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📖 Recipe
Easy Sweet Polenta
Ingredients
- 250 g Quaker yellow cornmeal
- 950 ml whole milk , plus additional for adjusting consistency
- 125 g granulated sugar or Molasses to taste
- 1 strip of lime or orange peel
- 1 teaspoon of Pure Vanilla Extract
- 1 cinnamon stick
- Cinnamon powder , to taste
Instructions
- In a heavy large saucepan, stir to combine the milk, sugar, cinnamon stick, and lime zest. Bring to a boil. Gradually whisk in the cornmeal.
- Bring the milk to a simmer in a saucepan over medium heat. Slowly whisk in the cornmeal. Reduce the heat to low and continue cooking, occasionally stirring until the polenta mixture is smooth and cooked for about 15 minutes.
- Remove the Sweet Polenta from heat, transfer the corn mixture into dessert dishes, and sprinkle with cinnamon powder. Cool the polenta to room temperature, then press a piece of plastic wrap onto the surface and refrigerate until chilled, at least 2 hours, or up to 3 days..
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.