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Cornmeal Porridge

Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

The perfect alternative to oats, cornmeal porridge is a rich and creamy breakfast favorite in Jamaica that is particularly popular with children and babies.

 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.

Nutrition Facts

Servings 4