Rinse 2 cups of cracked corn (canjiquinha) under cold water in a colander until water runs clear. Set aside to drain completely.

Slice 400g of Italian sausage into 1/2-inch rounds. Heat 2 tablespoons olive oil in a large stockpot over medium heat. Add sausage rounds and cook for 5-6 minutes until browned on both sides. Remove sausage and set aside, leaving the rendered fat in the pot.

In the same pot, add 1 diced onion and 3 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant. Add 1/2 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Stir for 30 seconds to bloom the spices.

Add the drained cracked corn to the pot and stir to coat with the aromatics. Pour in 6 cups of water and add 2 bay leaves and 2 teaspoons salt. Bring to a vigorous boil over high heat.

Once boiling, reduce heat to low, cover partially, and simmer for 35-40 minutes, stirring every 10 minutes to prevent sticking. The corn should absorb most of the liquid and become tender and creamy.

Return the browned sausage to the pot during the last 10 minutes of cooking. Stir to incorporate and allow flavors to meld.

Taste and adjust seasoning with additional salt if needed. Remove bay leaves. The consistency should be creamy but not soupy - similar to risotto. If too thick, add hot water 1/4 cup at a time.

Remove from heat and let rest for 5 minutes. Garnish with 2 tablespoons fresh chopped parsley before serving. Serve hot in bowls.