Kittitian 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 — 1 tsp
- Of salt — pinch
- Condensed milk, to serve (optional)
Method
- Whisk the cornmeal into the water in a bowl until smooth, with no lumps.
- Bring the milk to a gentle simmer in a saucepan with the cinnamon stick and salt.
- Slowly pour in the cornmeal mixture, whisking constantly to prevent lumps.
- Reduce heat to low and cook for 12-15 minutes, stirring often, until thick and smooth.
- Stir in the nutmeg, sugar and vanilla extract.
- Remove the cinnamon stick and serve hot, drizzled with condensed milk if desired.
Introduction: A warm, creamy cornmeal porridge spiced with cinnamon and nutmeg, a comforting start to the day.
Cultural Background: Cornmeal porridge is a staple breakfast across the Eastern Caribbean, made from finely ground cornmeal simmered slowly in milk or coconut milk. In Saint Kitts and Nevis it is often served to children before school and remains a nostalgic favourite among adults, sometimes sweetened with condensed milk.
Tips: Whisk continuously as the cornmeal is added to avoid lumps forming. Toasting the dry cornmeal briefly in the pot before adding liquid deepens the flavour.
Variations: Swap milk for coconut milk for a dairy-free, richer version; stir in raisins or grated coconut for texture.
Storage: Refrigerate in an airtight container for up to 2 days; the porridge will thicken further when chilled.
Reheating: Reheat gently on the stovetop with a splash of milk or water, stirring until loosened and warmed through.
FAQs:
Q: Why did my porridge turn lumpy?
A: Lumps form when cornmeal is added directly to hot liquid; always mix it with cold water first.
Q: Can I make this ahead?
A: Yes, it reheats well; add a little extra milk when warming since it thickens as it sits.
- 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 — 1 tsp
- Of salt — pinch
- Condensed milk, to serve (optional)
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