Enjoy this great Caribbean breakfast instead of oatmeal or your regular old cereal and milk. Made with cornmeal, coconut milk, vanilla and spices. Here's how to make Caribbean cornmeal porridge.
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
1cupfine yellow cornmeal
½cupcanned coconut milk
3cupswater
¼tspsalt
1cinnamon stick (optional)
¼tspnutmeg or to taste
½tspcinnamon or to taste
¼cupcondensed milk
Vegan friendly version
¼cupBrown sugar
¼cupmilk of your choice
How to make cornmeal porridge
1
In a medium saucepan on medium heat (electric hub 3), add water, coconut milk. Let it come to a slight boil.
2
Pour in your Porridge and salt and stir continuously until smooth. Don't stop stirring! This will keep the cornmeal from lumping.
3
Add in the cinnamon, nutmeg and vanilla. Keep stirring until it thickens.
4
When Porridge is smooth and thickened, add in your condensed milk (or milk alternative plus sugar) to your desired thickness. Remove your pot from the heat and serve immediately.
You can add fruit or any topping you wish, or just have it plain. It's that good!
Ingredients
1cupfine yellow cornmeal
½cupcanned coconut milk
3cupswater
¼tspsalt
1cinnamon stick (optional)
¼tspnutmeg or to taste
½tspcinnamon or to taste
¼cupcondensed milk
Vegan friendly version
¼cupBrown sugar
¼cupmilk of your choice
Directions
How to make cornmeal porridge
1
In a medium saucepan on medium heat (electric hub 3), add water, coconut milk. Let it come to a slight boil.
2
Pour in your Porridge and salt and stir continuously until smooth. Don't stop stirring! This will keep the cornmeal from lumping.
3
Add in the cinnamon, nutmeg and vanilla. Keep stirring until it thickens.
4
When Porridge is smooth and thickened, add in your condensed milk (or milk alternative plus sugar) to your desired thickness. Remove your pot from the heat and serve immediately.
You can add fruit or any topping you wish, or just have it plain. It's that good!
