Saint Lucian Cornmeal Porridge
The Quirky Foodster Team
Ingredients
- Fine yellow cornmeal — 150 g (1 cup)
- Whole milk — 750 ml (3 cups)
- Water — 250 ml (1 cup)
- Cinnamon stick — 1
- Ground nutmeg — 1/4 tsp
- Sugar, or to taste — 2 tbsp
- Vanilla extract Pinch of salt — 1 tsp
Method
- Whisk the cornmeal into the water until smooth, with no lumps.
- Bring the milk to a gentle simmer with the cinnamon stick and salt.
- Slowly pour in the cornmeal mixture, whisking constantly.
- Reduce heat and cook 12-15 minutes, stirring often, until thick and smooth.
- Stir in the nutmeg, sugar and vanilla.
- Remove the cinnamon stick and serve hot.
Introduction: A warm, spiced cornmeal porridge, a comforting start to the day across Saint Lucian households.
Cultural Background: Cornmeal porridge is a beloved breakfast throughout Saint Lucia, simmered slowly with milk and warming spices, often the first food given to children before school.
Tips: Whisk continuously as the cornmeal is added to avoid lumps. Toast the dry cornmeal briefly before adding liquid for deeper flavour.
Variations: Swap milk for coconut milk for a dairy-free version; stir in raisins for texture.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop with a splash of milk, stirring until loosened.
Nutrition: Approx. 210 kcal, 7 g protein, 32 g carbohydrate, 6 g fat per serving.
FAQs:
Q: Why did my porridge go lumpy?
A: Cornmeal added directly to hot liquid clumps; always mix it with cold water first.
Q: Can I make this ahead?
A: Yes, it reheats well with a splash of extra milk.
- Fine yellow cornmeal — 150 g (1 cup)
- Whole milk — 750 ml (3 cups)
- Water — 250 ml (1 cup)
- Cinnamon stick — 1
- Ground nutmeg — 1/4 tsp
- Sugar, or to taste — 2 tbsp
- Vanilla extract Pinch of salt — 1 tsp
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