Cheddar Cornmeal Porridge Recipes

CORNMEAL PORRIDGE

Steps:

• 1. Bring water to boil and add salted.
• 2. Combine cornmeal and room temp water in a bowl. (Just enough water to cover cornmeal. Stir for 2 min and pour in hot water, keep whisking until combine to a thick-like liquid, turn flames down to medium (be mindful so not to get burn, hot cornmeal tends to flare up once combined in hot mixture and boiling rapidly ) adjust water if getting too thick.
• 3. Add coconut cream.
• 4. Cover and cook on low heat for 15 minutes. ( stir occasionally while cooking )
• 5. Stir in vanilla, cinnamon, and brown sugar , cook for another 5 min.
• 6. Remove from fire and add condensed milk. Let rest for 3 min, add nutmeg then serve.

JAMAICAN (CORNMEAL) PORRIDGE

Steps:

• Bring salted water to a boil.
• Combine cornmeal and flour together in a bowl.
• Add milk slowly to make a smooth paste.
• Stir cornmeal paste into boiling salted water.
• Cover and cook on low heat for 15 minutes.
• Stir in vanilla, cinnamon, cover and simmer for 15 more minutes.
• Sweeten with condensed milk.
• Serve hot.

CHEDDAR CORNMEAL PORRIDGE

Steps:

• In saucepan, bring milk and 2-3/4 cups (675 mL) water to boil.
• Gradually whisk in cornmeal, salt and pepper.
• Reduce heat and simmer, uncovered and stirring often, until grains are softened, about 10 minutes.
• Remove from heat; stir in cheese and butter until melted.

CORN MEAL PORRIDGE

Steps:

• Boil 1 cup water and dash of salt (optional).
• mix together 1 cup water and corn meal together.
• when water reaches a boil pour mixture of corn meal and cup of water into boiling water and stir.
• cover let cook for 5 minutes or until thickened.
• Enjoy.