Jamaican Cornmeal Porridge Recipe
Creamy and delicious, this Jamaican Cornmeal Porridge is a hearty, filling, and warming breakfast. Use my easy recipe to make it over the stovetop or in an instant pot.
Servings: 4 people
Ingredients
- 1 cup fine yellow cornmeal
- 2 and ½ cups water divided
- 2 cups coconut milk or any other milk of your choice
- 4 tablespoons sweetened condensed milk use maple syrup or agave nectar for vegan
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
Instructions
- In a medium-sized mixing bowl, whisk together cornmeal and 1 cup of water to make a lump-free mixture. Use a wire whisk to mix the cornmeal and water to avoid lumps.
- There is nothing as distasteful as a lumpy porridge, be very careful about it.
- Note – The cornmeal cannot be added directly to the pan; otherwise, it will create lumps. It is essential to first mix it up with some water. Do not skip this step.
- Add the remaining 1 and ½ cups of water and coconut milk to a medium-sized pan and heat it over medium-high heat until the mixture boils. Keep stirring frequently using a wooden spoon or a silicone spatula.
- Set the heat to low.
- Add the cornmeal mixture to the pan and mix everything well using a wire whisk to make a smooth mixture.
- Cook the porridge for 15-20 minutes on low heat or until it is thickened. Keep stirring frequently to avoid the formation of lumps. The consistency of the cooked porridge should be like that of custard. It will thicken a bit more once it starts to cool down.
- Once the porridge has thickened, add condensed milk, cinnamon, nutmeg, and vanilla extract and mix well.
- If the porridge is too thick, add some more water to it. Stir in some more condensed milk if you like it sweeter.
- The cornmeal porridge is now ready. You can serve it either hot or chilled. Top it with your choice of toppings before serving.
- Note – If you plan to serve the porridge later, then cover the pan with a lid to avoid the formation of skin on top.
Video
Notes
Ensure you stir the corn porridge frequently while cooking to avoid any lumps.
Mixing the cornmeal with a little cold water before cooking avoids the formation of lumps.
If you feel the condensed milk did not make the porridge sweet enough, add a little sugar, too.
If the porridge is too thick, add water and adjust the consistency.
Nutrition
Calories: 442kcal | Carbohydrates: 43g | Protein: 8g | Fat: 28g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 49mg | Potassium: 453mg | Fiber: 4g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 5mg
