Jamaican Cornmeal Porridge

Delicious breakfast bowl this guaranteed to keep you content and energized

Course Breakfast

Cuisine Jamaican

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 412kcal

Author Charla

Ingredients

1 cup organic cornmeal coarse or fine, preferably non GMO, see notes
2½ cups water
14 oz can of coconut milk
½ teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon pink salt
1 teaspoon vanilla extract
coconut condensed milk sweetened to taste, see link in recipe post

Instructions

Mix the cornmeal with water and set aside.
Pour the coconut milk into a sauce pan and simmer for 2-3 minutes on medium heat.
Once the milk starts to heat up, add the cornmeal mixture to the pot. Do this slowly and make sure to whisk/stir consistency to omit lumps - continue to stir until all the watery cornmeal has gone.
Continue to whisk/stir until the porridge begins to form and starts to thicken.
Reduce the flame to low, cover the pot and simmer for 15-20 minutes (simmer for atleast 30 minutes if you are using the coarse grain), stirring the porridge occasionally to prevent any sticking.
Add the spices, pink salt, vanilla and condensed milk (sweeten to your desired taste).
Serve accordingly.

Video

[adthrive-in-post-video-player video-id="tEZjv6vZ" upload-date="2019-05-09T00:00:00.000Z" name="Jamaican cornmeal porridge" description="Start your day with this delicious vegan style Jamaican cornmeal porridge"]

Notes

Mix the cornmeal mixture as you're adding it to the saucepan to avoid lumps.
Use the superfine cornmeal for a creamy/smooth texture.
Allow the cornmeal to cook for at least 15 minutes to yield optimal taste (the long the better).
Use low fat or fat free plant based milk if you're seeking a low fat option.
The cornmeal will naturally thicken as it cools however if it seems too thick during cooking simply add ¼ cup at a time of water if needed
Coarse cornmeal takes a lot longer to boil roughly 30 minutes until the texture is smooth and not grainy

Nutrition