Tired of the same old oatmeal for breakfast? Mix things up with this warming cornmeal porridge instead! Infused with Caribbean spices and coconut milk, this Jamaican cornmeal porridge recipe is a thoroughly comforting breakfast.
optional sweeteners(sugar, honey, coconut sugar, brown sugar, etc.)
Instructions
Add 2 cups water and 2 cups coconut milk to a large, heavy-bottomed saucepan. Throw in ½ stick cinnamon stick, and bring to a boil.
Gradually whisk in the cornmeal until you have added the whole thing to the pot, a little bit at a time, and keep stirring with a wooden spoon to prevent lumps.
Reduce the heat to low and cook until the mixture thickens, about 15 minutes.
Add vanilla extract, nutmeg, and sweetened condensed milk.
Adjust consistency with coconut or water if desired.
Turn off the heat. Serve piping hot with extra nutmeg and optional sweeteners.
Notes
Stir the porridge frequently during cooking to avoid lumps.
Remove the cinnamon stick before serving so no one gets a spicy, crunchy surprise.
Cornmeal holds in the heat well, so be careful not to burn yourself when digging in. You might want to give it a few minutes to cool off or add a splash of cold milk to cool it quickly.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.