INGREDIENTS:
1 pound yellow cornmeal 1/4 cup all-purpose flour 2 cups milk
2 cinnamon sticks 1 teaspoon salt 10 to 12 plantain or banana leaves, or parchment paper
3 quarts salted water1 Combine the dry ingredients in a large bowl. In a small saucepan bring the milk, cinnamon sticks, and salt to a boil. Remove the cinnamon sticks and add the milk slowly to the dry ingredients. Mix until the liquid is absorbed.
2 Cut the plantain leaves in pieces large enough to wrap 1/4 cup of the dough in each (about 8x8 inches). put the dough in the center of a plantain leaf. Fold up the sides and ends and tie with butcher's twine. Repeat until all of the corn mixture has been used.
3 Bring the salted water to a boil in a very large pot. Add the guanimes and simmer for 1 hour. To serve, unwrap the guanimes and place on a platter. Serve with salt codfish stew or mojito isleno
