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Jamaican Cornmeal Porridge

Delicious breakfast bowl this guaranteed to keep you content and energized
Course Breakfast
Cuisine Jamaican
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings 4 servings
Calories 412kcal
Author Charla

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
  • ½ teaspoon of nutmeg
  • 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 turn consistency to omit lumps - continue to stir until all the watery cornmeal has gone.
  • Reduce the flame to low, cover the pot and simmer for 15-20 minutes, stirring the porridge occasionally until the porridge is smooth and creamy.
  •  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