Knowing how to make this cornmeal porridge is one of the moments when I am happy that my mom cooked at home. I would have never known how to make it otherwise. Cornmeal porridge is a traditional Jamaican dish served during breakfast. It is made with the combination of finely ground cornmeal and milk. I like to sweeten mine with brown sugar and sweetened condensed milk. The first step to combining the flour with cornmeal is important step in order for the porridge to thicken. Porridge is the best meal to eat on a cool day. It warms the body and eases your mind of worries.
I posted a youtube video about cornmeal porridge a while ago on YouTube, but this new recipe is better and I added evaporated milk to create a smoother milk taste. The key to keeping the porridge lump free is to stir the cornmeal mixture immediately as it hits the water to the cornmeal to settling.
- 4 cups boiling water
- 1 cup fine yellow cornmeal
- 2 tablespoon all purpose flour
- ¾ cup evaporated milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- ½ cup sweetened condensed milk
- ½ teaspoon of salt
- In a medium pot bring water to a boil and season with salt
- Mix cornmeal and flour together in a medium bowl
- Stir in milk and evaporated milk to cornmeal mixing out any lumps
- Turn water down to a low simmer and pour in cornmeal mixture stirring while pouring. Mixture will start to thicken up in water.
- Stir continuously for 5 minutes to prevent lumps from forming. A few lumps are inevitable so don't sweat.
- Add cinnamon, nutmeg, vanilla, sugar, and sweetened condensed milk
- Continue to stir until all the flavors are well mixed in. Turn heat off to prevent scorching the bottom of the pot. Porridge should be creamy and smooth
- Serve with any kind of nut or dried fruit! Enjoy 🙂