Jamaican Cornmeal Porridge Recipe

This cornmeal porridge recipe has remained one of my most popular recipes. If you have never tried cornmeal porridge before you are definitely missing out. If you have you know what this sweet, thick warm goodness is all about. Ask a few Caribbean islander what is their favorite porridge and I bet the most popular answer you will hear is cornmeal porridge. As with   Caribbean people love porridge. So much so that we’ve created or adapted endless variations including peanut, banana, plantain, and hominy. Cornmeal and other porridge are usually served for breakfast solo or with a chunk of fresh baked bread. Not only is cornmeal porridge a delicious low fat inexpensive breakfast, it is also a good source of calcium and other nutrients. Sweeten your porridge with coconut milk and honey for a healthier alternative to this delicious Caribbean treat. My cornmeal porridge recipe is below.

Porridge is usually served hot and may be sweet or savory. Porridge is made by boiling processed grain or select fruits in water, milk, or a combination of the two. Sweet porridges are traditionally flavored with spices like nutmeg, cinnamon and vanilla. Savory porridges, are less popular in the Caribbean, have meat and or vegetables added for flavor. In Caribbean cultures, porridge is often the first table food that a baby is fed. Because it is easy to digest and high in nutrients porridge is often fed to the sick.

To avoid lumps It is essential to mix the cornmeal with water or milk before stirring it into the hot water.
Again with the lumps. A whisk or a wooden spoon is the best utensil for cooking porridge. Either one will allow you to continue stirring the pot without scratching the pot and eliminate those pesky lumps.

Yields 4

Cornmeal Porridge Recipe

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 C. cornmeal
  • 3 C. of water
  • ½tsp salt
  • *½ C. milk
  • Sugar to taste
  • 1 tsp vanilla
  • ½ tsp cinnamon or 1 cinnamon stick
  • ½ tsp nutmeg
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Instructions

Bring 2 C. water to a boil in a saucepan over medium heat. Add salt to water. In a small bowl, mix cornmeal with 1 C. water. Stir cornmeal into boiling water. Reduce heat to med - low and stir until porridge thickens. Cover and let porridge cook for about 10 minutes. Stir frequently, while boiling. After 10 minutes stir in milk and simmer for an additional 5 minutes. Watch pot carefully because the milk will cause the porridge to boil over. After 5 minutes turn off the stove and stir in remaining ingredients. Serve porridge while hot.

Cuisine: Jamaican | Recipe Type: Breakfast

Notes

*1 C. coconut milk for regular milk *½ C. milk for ½ C. condensed milk, omit sugar if using sweetened condensed milk

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Cornmeal Porridge

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  1. […] to my new address at http://sianscooking.com/ migrated recipes include favorites  Curried Goat, Cornmeal Porridge and several soup recipes. All of the recipes have been updated with additional pictures and […]

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