Jamaican Cornmeal Porridge Recipe
Servings: 4 people
Calories: 442kcal
Creamy, delicious, and healthy, this Jamaican Cornmeal Porridge makes for a hearty, filling, and warming breakfast. It comes together in under 30 minutes using basic ingredients.
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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-size mixing bowl, stir together cornmeal and 1 cup water to make a lump-free mixture. Use a wire whisk to mix the cornmeal and water to avoid any lumps.
- There is nothing as unappetizing 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 very important 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-size pan and heat it over medium-high heat until the mixture comes to a boil. Keep stirring a few times.
- Add the cornmeal mixture to the pan and set the heat to low. 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.
- Note – This porridge is traditionally served with no toppings and with a side of crackers. But I like it loaded with fruits.
Notes
Instant Pot Recipe
Press the SAUTE button on your Instant Pot. Add water, coconut milk, and cornmeal to the pot and stir well using a whisk so there are no lumps.
Bring the mixture to a simmer and whisk again. Put the lid on the Instant Pot and set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK.
Set the timer to 8 minutes on high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and then open the lid of the pot.
Add condensed milk, cinnamon, nutmeg, and vanilla extract and stir 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.
Notes
Use only fine cornmeal to make this recipe.
Shake the can of coconut milk before opening. Sometimes the coconut cream and coconut water separate from each other if the can has been sitting for long.
A lumpy porridge tastes horrible. Make sure there are no lumps in ready porridge.
Top the porridge with freshly chopped fruits, chopped nuts, chia seeds, hemp seeds, etc.
If you are watching your weight, then replace coconut milk with water.
Serving
Serve it hot or chilled for a hearty breakfast. It is traditionally served with some hard-dough bread or crackers.
I like to top it with some chopped fresh fruits such as pineapple, mango, banana, passion fruit, papaya, kiwi, berries, etc. A sprinkle of ground cinnamon is great.
You can top it with slivered nuts such as almonds, walnuts, pistachios, etc, or seeds such as sunflower seeds, pumpkin seeds, flax seeds, etc.
You can also serve it with buttered and sliced hard dough bread or crackers on the side. In Jamaica, it is also enjoyed with Jamaican Fried Dumplings (Johnny Cakes).
Storage
You can store Jamaican cornmeal porridge for up to 5 days in an airtight container in the fridge. It is great for meal prep too. Just transfer it to individual glass containers and refrigerate. Serve chilled or heat in a microwave.
You can also freeze it for about 3 months.
If you feel it has become a little dry, then add in a little water or coconut milk and mix it well before re-heating.
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