Cornmeal Porridge – A Caribbean Breakfast Favorite

Posted by On August 17, 2015 0 Comment
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Cornmeal Porridge

Many islanders love this sweet and creamy dish enjoyed as a breakfast or dessert. The recipe for cornmeal porridge varies from region to region with some incorporating butter and others, coconut milk. In the yummy base of cornmeal stirred to smoothness, condensed milk, nutmeg and cinnamon to spice it up make all the difference.

INGREDIENTS

  • 1 cup fine yellow cornmeal
  • 4 cups water
  • ¼ cup milk
  • ½ cup sweetened condensed milk
  • 2 tbsp. brown sugar
  • 1/4 tsp salt
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cinnamon
  • A few drops of vanilla flavoring

INSTRUCTIONS

  1. Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a spoon to loosely mix.
  2. Bring the 4 cups of water to boil in a sauce pot, then turn the heat to medium low.
  3. Slowly pour the cornmeal mixture into the sauce pot while stirring. Stir continuously for about 3 minutes to stop the cornmeal from forming lumps.
  4. Turn the heat to low, cover the pot and let simmer for about twenty minutes stirring occasionally.
  5. Turn off the heat, then mix in all the ingredients, except for the nutmeg. Add salt, cinnamon, condensed milk, brown sugar and mix until dissolved. Add more condensed milk, salt or vanilla to taste.
  6. Serve in small bowls and sprinkle with ground nutmeg.
Notes
  • Porridge may splash and burn your skin if the heat is too high.
Adapted from jamaican-recipes.com

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