Jamaican Cornmeal Porridge
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.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- 2-3 cups coconut milk (drinkable carton variety)
- ½ cinnamon stick
- ½ teaspoon salt (adjust to taste)
- 1 cup yellow cornmeal
- 1 teaspoon vanilla extract
- ½ teaspoon nutmeg (adjust to taste)
- ½ cup sweetened condensed milk
- optional sweeteners ((sugar, honey, coconut sugar, brown sugar, etc.))
Instructions
- 1
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.
- 2
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.
- 3
Reduce the heat to low and cook until the mixture thickens, about 15 minutes.
- 4
Add vanilla extract, nutmeg, and sweetened condensed milk.
- 5
Adjust consistency with coconut or water if desired.
- 6
Turn off the heat. Serve piping hot with extra nutmeg and optional sweeteners.