Jamaican Cornmeal Porridge
Delicious breakfast bowl this guaranteed to keep you content and energized
Servings 4 servings
Calories 412kcal
Ingredients
- ½ cup of organic cornmeal coarse or fine, preferably non GMO, see notes
- 1 cup of water
- 3 cups of coconut milk
- ½ teaspoon of cinnamon ground
- ½ teaspoon of nutmeg fresh or ground
- ⅛ teaspoon of himalayan pink salt
- ¼ teaspoon of vanilla extract or 1tsp of vanilla powder
- coconut condensed milk sweetened to taste, see link in recipe post
Instructions
- Mix the cornmeal with water and set aside.
- Pour the 3 cups of 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.
- Add the spices, pink salt, vanilla and condensed milk (sweeten to your desired taste).
- Serve accordingly.
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
Calories: 412kcal | Carbohydrates: 20g | Protein: 5g | Fat: 37g | Saturated Fat: 32g | Sodium: 99mg | Potassium: 437mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2mg | Calcium: 31mg | Iron: 6mg