Cornmeal Porridge

Brunch was a concept that I only really discovered during my early 20's when i lived in America but on reflection it was something I definitely indulged in as a child...just without the title. My weekends routinely consisted of morning cleaning and late breakfasts as a family indulging on meals that we didn't really have time to prepare during the week and cornmeal porridge was a staple on my mum's menu. It's the perfect, more indulgent alternative to oats porridge but still nutritious in it's own way and provides a great start to the day.

TweetSaveShare

DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 cup fine cornmeal
 2 cups oat milk
 400 ml oat milk
 200 ml coconut milk half a tin
 2 cinnamon sticks
 ½ cup condensed milk or to taste
 1 tbsp vanilla essence
 ½ tsp ground/grated nutmeg
 ½ tsp sea salt
 ¼ tsp ground cinnamon

1

To a saucepan add 400ml of oat milk, coconut milk, cinnamon stick, ground cinnamon and nutmeg on a medium heat.

2

Mix the cornmeal and 2 cups of oat milk together in a jug until smooth and set aside.

3

When the milk starts to boil, add in the cornmeal mixture you prepared earlier and whisk until smooth.

4

Leave to simmer on a low to medium heat, stirring every few minutes as the porridge starts to thicken to avoid lumps.

5

Once all the liquid has disappeared add in the condensed milk or sweetener of choice, vanilla essence and sea salt and whisk, making sure the porridge is still smooth.

6

Leave to simmer on a low heat for a few minutes before serving.


I've foudn that a lot of Jamaican people believe that cornmeal porridge makes babies strong and healthy so you will often find that this is one of the first "solid" meals a baby will have in attempts to fatten them up and help them grow. I still eat my cornmeal porridge to this day, although not as often so it is more of a luxury for me. It is so simple to make, a bit longer than instant oats or cereal but not too time consuming and can be eaten alone or as a part of wider breakfast/brunch meal; sometimes my mum would give us a small bowl to start and then a whole cooked breakfast after!

I prefer my porridge thick - it satiates me and kerbs my appetite for longer. I also like the texture and consistency as its not like a thin soup or corn based milk drink. If you would like to adjust the consistency just adapt the amount of liquid you use when preparing the milk base at the beginning or add milk towards the end, little by little. I also like to use a whisk when making a small pot of porridge as it helps me achieve a silky smooth texture - I personally don't like lumps in my porridge. You can always use a wooden spoon instead and ensure that you mix often and well.

I always use milk for my porridge, never water! Milk gives a richer, creamier taste and compliments the cornmeal and the spices much better. My mixture of oat and coconut milk provides the creamiest alternative to dairy milk but feel free to use any alternative that is suitable for you.

Condensed milk is the favored way of sweetening cornmeal porridge - no it's not vegan friendly but I love it! If you are vegan you can sweeten with an alternative that is suitable for you; sugar, coconut sweet milk etc.

Cornmeal porridge is tradtionally served with Excelsior water crackers (see below) or harddough bread (my personal fave!), however you can also have it plain or even with fruits.

Enjoy! 🙂


Ingredients

 1 cup fine cornmeal
 2 cups oat milk
 400 ml oat milk
 200 ml coconut milk half a tin
 2 cinnamon sticks
 ½ cup condensed milk or to taste
 1 tbsp vanilla essence
 ½ tsp ground/grated nutmeg
 ½ tsp sea salt
 ¼ tsp ground cinnamon

Directions

1

To a saucepan add 400ml of oat milk, coconut milk, cinnamon stick, ground cinnamon and nutmeg on a medium heat.

2

Mix the cornmeal and 2 cups of oat milk together in a jug until smooth and set aside.

3

When the milk starts to boil, add in the cornmeal mixture you prepared earlier and whisk until smooth.

4

Leave to simmer on a low to medium heat, stirring every few minutes as the porridge starts to thicken to avoid lumps.

5

Once all the liquid has disappeared add in the condensed milk or sweetener of choice, vanilla essence and sea salt and whisk, making sure the porridge is still smooth.

6

Leave to simmer on a low heat for a few minutes before serving.

Cornmeal Porridge

No Comments

    Leave a Reply