Breakfast
Spiced Cornmeal Breakfast Porridge (Jamaican Cornmeal Porridge)
Ingredients
- 150 g (1 cup) fine cornmeal
- 500 ml (2 cups) water
- 400 ml (1 3/4 cups) coconut milk
- 1 cinnamon stick
- 1/4 tsp grated nutmeg
- 1 tsp vanilla extract
- 3 tbsp condensed milk or sugar
- Pinch of salt
Method
- Whisk the cornmeal into the water until smooth, with no lumps.
- Bring to a gentle boil over medium heat, stirring constantly.
- Add coconut milk, cinnamon stick, nutmeg and salt, and reduce heat to low.
- Simmer 15-20 minutes, stirring often, until thick and smooth.
- Stir in vanilla and condensed milk or sugar to taste before serving hot.
Introduction: A warm, creamy porridge spiced with cinnamon and nutmeg, a comforting and filling breakfast found in Jamaican households especially during cooler mornings.
Cultural Background: A warm, creamy porridge spiced with cinnamon and nutmeg, a comforting and filling breakfast found in Jamaican households especially during cooler mornings.
Tips: Whisk the cornmeal into cold or room-temperature water first to prevent lumps forming. Stir frequently near the end as the porridge thickens to prevent sticking.
Variations: Add raisins or a splash of dark rum for a more festive variation. Use sugar or maple syrup instead of condensed milk for a fully vegan version.
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 to loosen, stirring constantly.
FAQs:
Q: Can I make this without coconut milk?
A: Yes, substitute regular dairy milk or a plant-based milk, though coconut milk gives the most traditional flavor and richness.
Q: Why is my porridge lumpy?
A: Lumps usually form when cornmeal is added directly to hot liquid; whisking it into cold water first prevents this.
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