Corn Porridge Recipes

CORNMEAL PORRIDGE

Steps:

• In a medium pot, add the cornmeal along with the milk, water, salt and cinnamon stalk.
• Turn on the heat to medium, and keep stirring (I use a whisk).
• Cook the cornmeal until it thickens and has a porridge consistency (for around 10 minutes). Add the sugar, nutmeg, and vanilla extract and cook for 30 seconds more. Remove from heat, and serve in bowls topped with fruit and a sprinkle of ground cinnamon.

CORN PORRIDGE

Steps:

• Set a large saute pan over medium heat and add a 2 count of olive oil. Add the onion and caramelize for about 10 to 15 minutes. Stir in the coconut milk and ginger and simmer for 5 minutes to reduce a little. Remove the ginger and add the hominy. Season mixture with salt and pepper, to taste, the nutmeg, and chicken stock and cook for 10 minutes to heat through and allow the flavors to come together. Pour into a serving dish and season with pepper, if desired.

JAMAICAN CORNMEAL PORRIDGE

Steps:

• Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.
• Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.
• Remove from heat, cover, and let cool before serving, about 5 minutes.

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.

CORN PORRIDGE AND ROSEMARY SOURDOUGH BREAD

Steps:

• Porridge
• Mill your dried corn on the coarsest setting of your countertop mill, and then re-mill the corn on the finest setting, where the stones are lightly knocking.
• Boil water and mix 130-150g of it into the corn flour. Yellow dent corn needs the higher end of that range, and niles red flint corn the lower end. (I didn't get a chance to try bloodly butcher corn.)
• Cover and set aside for about an hour or until the temperature is under 120F.
• Mixing the Dough
• In a medium bowl, add all of the ingredients except the rosemary. Remember to hold back some of the water if you're using volume measurements or a different type of corn porridge (e.g. pureed cooked corn).
• Mix until the ingredients are incorporated. The dough will be sticky and somewhat wet, but not a soupy batter. I like to leave some small chunks of unincorporated porridge for flavor impact.
• Bulk Fermentation
• Cover the dough and let it bulk ferment for 5-6 hours (that was my time frame in a 78F summer kitchen). During the first couple of hours, perform 3-4 rounds of gluten development with a 30-minute rest in between each round. Don't despair if the dough is quite sticky at first, it will become more manageable as time passes.
• Stop the bulk fermentation when the dough has expanded by about 75% and is bubbly on the surface. If your bowl is transparent, you will also see aeration through the sides of the bowl.
• Adding Rosemary and Pre-Shaping
• Flour your counter top and scrape the dough out onto it.
• Stretch the dough into a large rectangle, and alternate sprinkling rosemary on your dough and folding the dough over the rosemary. (For clarification, see the photo collage that precedes this recipe.)
• When you have a thick square of dough, round it into a boule, cover it, and let it rest for 20-30 minutes.
• Shaping and Final Proof
• Flour the top of the dough, flip it over and shape the dough into a boule, batard, or oblong loaf, depending on your baking vessel.
• Place the dough seam-side up in a floured proofing basket and cover.
• Let the dough sit at room temperature for 30-60 minutes before refrigerating it overnight. You can also proof the dough at room temperature only for 1-3 hours, depending on your kitchen temps. The goal is for the dough to expand a bit in size. (See the photo gallery below for before and after photos of the final proof.)
• Baking
• Thirty minutes before the final proof is complete, preheat your oven to 500F with your baking vessel inside.
• When the preheat is complete, remove your proofing basket from the refrigerator, flip the dough onto a piece of parchment paper, score it, and load it into the baking vessel.
• If using a clay baker, bake the bread:
• 20 minutes covered at 500F
• 10 minutes covered at 450F
• 5-10 minutes uncovered at 450F
• If using a cast iron vessel, add a sheet of foil under the parchment and bake the bread:
• 20 minutes covered at 500F, then add a baking sheet under the vessel
• 10 minutes covered at 450F
• 5-10 minutes uncovered at 450F
• The foil layer and baking sheet should prevent the base of the bread from overcooking.