Cornmeal porridge is a traditional breakfast meal in Jamaica. The benefits of this traditional Jamaican cornmeal porridge are endless and it is a perfect breakfast for children.
This morning I was making a box porridge for breakfast for my little nephew and his little sister and this is what he said to me ” me don’t want no English porridge”. He told me he loves cornmeal porridge so I had to make it for him. Here I am sharing the recipe so that you can make it for the little ones too. The recipe below is the Jamaican cornmeal porridge with coconut milk.
The most popular way to make cornmeal porridge is without coconut milk. Traditionally, cows’ milk is used, but as I don’t drink cows milk I tend to use coconut milk. In my opinion, coconut milk taste better and it is much healthier.
Go ahead and enjoy the recipe below.
Jamaican Cornmeal porridge with coconut milk
- 5 oz Yellow Cornmeal
- 1 ½ Cup Coconut milk
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- ½ tsp Fresh grated nutmeg
- ½ tsp Cinnamon powder
- Condensed milk Sweeten to taste
- Brown sugar Sweeten to taste
- Add the cornmeal and grated nutmeg kitchen bowl with about 10 oz of water. Whisk togtherto make a smooth watery mixture, sure there are no lumps.
- Add the coconut milk, the salt and a cum of water to a sauce pan on medium heat and bring to a boil.
- Pour the cornmeal mixture into the boiling milk and keep stirring to prevent the combination becoming lumpy. Keep stirring as the porridge starts to thicken.
- As the porridge thecken it start popping all over the place, turn the heat down and cover to pot. Let it cook for 15 minutes, stir occasionally. (You may way to add a little more water if the porridge gets to think)
- Ater 15 minutes, add the vanilla extract, cinnamon powder, mix well. Sweeten to taste with condensed milk and sugar. Turn the heat of and serve.