JAMAICAN CORNMEAL PORRIDGE
Holness family recipe for porridge made from cornmeal. This recipe makes enough porridge for one hungry adult or 2 hungry 6-year-olds.
Provided by Andrew Holness
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 25m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 536 calories, Carbohydrate 95.7 g, Cholesterol 6.1 mg, Fat 15.2 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 12.1 g, Sodium 1207.5 mg, Sugar 53.7 g
CORNMEAL BANANA PORRIDGE
Make and share this Cornmeal Banana Porridge recipe from Food.com.
Provided by catercow
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
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 slow heat for 15 minutes.
- Stir in banana, vanilla, cinnamon, cover and simmer for 5 more minutes.
- Sweeten with Equal.
- Serve hot.
Nutrition Facts : Calories 217.1, Fat 1.5, SaturatedFat 0.4, Cholesterol 1.9, Sodium 361.2, Carbohydrate 45.2, Fiber 3.9, Sugar 8.8, Protein 7
CORNMEAL PORRIDGE
Enjoy a hearty and creamy bowl of cornmeal porridge for breakfast. This delicious and easy porridge originated in the Caribbean islands. It tastes delicious and it's simple to make. Top with fresh fruit and nuts or dunk bread into it for a filling breakfast that will satisfy you all the way to lunch!
Provided by Anjali Shah
Time 13m
Number Of Ingredients 7
Steps:
- In a medium mixing bowl whisk together the cornmeal and 1 cup water, set aside.
- Bring to a boil the remaining 2¼ cups of water, 1 cup of soy milk and the cinnamon stick.
- Pour the cornmeal mixture into the boiling water and whisk until well combined, reduce heat and continue to whisk, ensuring no lumps, until the cornmeal thickens. Remove the cinnamon stick.
- Add the nutmeg, vanilla extract and 3 tbsp condensed coconut milk, cook for another 2 minutes.
- Remove from the heat and adjust thickness by adding more soy milk if needed. Adjust sweetness by adding more condensed milk if required.
- Serve hot topped with fresh fruit, a sprinkle of ground cinnamon and a dash of soy or coconut milk.
Nutrition Facts : ServingSize 1 cup, Calories 231 kcal, Carbohydrate 37 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Sodium 39 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 3 g
JAMAICAN CORNMEAL PORRIDGE RECIPE
Jamaican Cornmeal Porridge is smooth, creamy, and comforting. A popular breakfast dish in Jamaica, this porridge is the perfect recipe to start the day.
Provided by Tanya
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Add 2 1/2 cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat.
- Meanwhile, add 1 cup cornmeal and 1 1/2 cup water to a large mixing cup and whisk until smooth.
- Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
- Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
- Serve and enjoy.
Nutrition Facts : Calories 518 kcal, Carbohydrate 56 g, Protein 9 g, Fat 30 g, SaturatedFat 24 g, Cholesterol 13 mg, Sodium 78 mg, Fiber 6 g, Sugar 25 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- When the water boiled pour in the banana blend. Stir continuously until the porridge starts thicken.
- As the porridge thicken, turn the heat down to meadium low and let it cook for about 5 to 10 minutes. Stir occasionally.
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