Cornmeal Porridge

Gluten free Caribbean Cornmeal Porridge is a sweet, creamy, and comforting hot breakfast recipe that's perfect for cold mornings.

Recipe by Chef Mireille on November 25, 2012

Prep time: PT5M

Cook time: PT10M

Total time: PT15M

Rating

5 stars (2 reviews)

Caribbean Food, Caribbean Recipes, cornmeal breakfast recipe, cornmeal porridge, Gluten Free Breakfast

In a saucepan, pour out the can of evaporated milk. Fill the can with water and add to the milk in the pan.
Add cinnamon, star anise and raisins (if using).
Heat the milk, but do not boil
Meanwhile combine the cornmeal and 1 1/4 cups water and whisk together in a bowl.
Slowly add this to the simmering liquid on the stove, stirring constantly.
Simmer for 5 minutes on medium low heat. After about 3 minutes and the porridge thickens, add the lowfat milk.
Add vanilla and sugar. Stir to combine.
To serve, garnish with grated nutmeg.

Chenée on 2021-04-08 (5 stars):
This porridge is delicious! The evaporated milk and nutmeg made it feel like a dessert, but still as satisfying as breakfast should be!
Mayuri Patel on 2020-01-28 (5 stars):
Mireille I'm sure this cornmeal porridge must have come with the African slaves as its very common in Kenya to have white cornmeal porridge in the mornings. In fact my maid would make it for me after I had kids as it would provide energy, is good for nursing mums and filling too. It is either made in milk and water for those who can't afford to buy milk. All these traditional dishes are slowly dying in Kenya too.