If you have never tried cornmeal porridge before you are definitely missing out. If you have you know what this hot, creamy, delicious goodness is all about. Caribbean people love porridge. So much so that we’ve created or adapted endless variations including peanut, banana, plantain, and hominy. But, ask a few Caribbean islander what is their favorite porridge and I bet the most popular answer you will hear is cornmeal porridge. Cornmeal and other porridge are usually served for breakfast solo, with crackers 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. Porridge is usually served hot and can 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.
- 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.
*½ C. milk for ½ C. condensed milk, omit sugar if using sweetened condensed milk