Cornmeal Porridge

Cornmeal Porridge

Creamy, gently spiced cornmeal porridge simmered slowly with milk and warm spices.

Total 30 min Makes 4 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This Caribbean-style breakfast porridge simmers coarse cornmeal in a mixture of water and milk with cinnamon, nutmeg, and vanilla until thick and creamy. Sweetened with sugar and a splash of condensed milk, it makes a warming, comforting start to the day. Serve hot in bowls with an extra dusting of nutmeg.

Ingredients

  • 1 cup yellow cornmeal, coarse or medium grind
  • 2 cups water
  • 2 cups whole milk
  • 1 stick cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sweetened condensed milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • ground nutmeg, for garnish

Method

  1. In a medium bowl, whisk the cornmeal with 1 cup of the water until smooth and no lumps remain.

  2. In a 6-quart saucepan, combine the remaining 1 cup water, milk, cinnamon stick, nutmeg, and salt. Bring to a gentle simmer over medium heat.

  3. Whisk the cornmeal slurry into the simmering milk mixture, stirring constantly to prevent lumps.

  4. Reduce heat to low and cook, stirring frequently, until the porridge thickens and no longer tastes gritty, about 20 minutes.

  5. Stir in the condensed milk, sugar, and vanilla extract, and cook 3 to 4 minutes more until fully incorporated and glossy.

  6. Remove the cinnamon stick and discard. Ladle the porridge into bowls, dust with additional nutmeg, and serve hot.

Rate this recipe

★ 4.7 (1)

Cornmeal Porridge

This Caribbean-style breakfast porridge simmers coarse cornmeal in a mixture of water and milk with cinnamon, nutmeg, and vanilla until thick and creamy. Sweetened with sugar and a splash of condensed milk, it makes a warming, comforting start to the day. Serve hot in bowls with an extra dusting of nutmeg.

30 min 4 servings 285 cal

Ingredients

  • 1 cup yellow cornmeal, coarse or medium grind
  • 2 cups water
  • 2 cups whole milk
  • 1 stick cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sweetened condensed milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • ground nutmeg, for garnish

Method

  1. 1

    In a medium bowl, whisk the cornmeal with 1 cup of the water until smooth and no lumps remain.

  2. 2

    In a 6-quart saucepan, combine the remaining 1 cup water, milk, cinnamon stick, nutmeg, and salt. Bring to a gentle simmer over medium heat.

  3. 3

    Whisk the cornmeal slurry into the simmering milk mixture, stirring constantly to prevent lumps.

  4. 4

    Reduce heat to low and cook, stirring frequently, until the porridge thickens and no longer tastes gritty, about 20 minutes.

  5. 5

    Stir in the condensed milk, sugar, and vanilla extract, and cook 3 to 4 minutes more until fully incorporated and glossy.

  6. 6

    Remove the cinnamon stick and discard. Ladle the porridge into bowls, dust with additional nutmeg, and serve hot.