Cornmeal Porridge Recipes

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CORNMEAL PORRIDGE



Cornmeal Porridge image

This delicious Jamaican cornmeal porridge makes a healthy hearty breakfast. This porridge is warming, tasty and filling.

Provided by Diana

Categories     Breakfast

Number Of Ingredients 8

1 cup fine cornmeal
1 cup coconut milk (in a carton - not canned. Or soy milk)
2 cups water
½ teaspoon salt
1 cinnamon stalk
¼ teaspoon ground nutmeg
3 tablespoons cane sugar (or coconut condensed milk or molasses or honey (optional))
½ teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 328 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

JAMAICAN CORNMEAL PORRIDGE



Jamaican Cornmeal Porridge image

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

1 cup water
⅓ cup cornmeal
¼ cup whole milk
¼ cup coconut milk
3 tablespoons white sugar
½ teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 tablespoons raisins

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

CORN MEAL PORRIDGE



Corn Meal Porridge image

Corn meal prepared enough for two servings, I like to make it this way with milk and sugar, and home made white bread toast.

Provided by Tattedsweetheart

Categories     Breakfast

Time 7m

Yield 2 , 2 serving(s)

Number Of Ingredients 3

1/3 cup quaker yellow cornmeal
2 cups water
1 pinch salt

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.

Nutrition Facts : Calories 73.5, Fat 0.7, SaturatedFat 0.1, Sodium 91.7, Carbohydrate 15.6, Fiber 1.5, Sugar 0.1, Protein 1.6

SWEET CORNMEAL PORRIDGE AS MADE BY CC PEAN RECIPE BY TASTY



Sweet Cornmeal Porridge As Made By CC Pean Recipe by Tasty image

There aren't many dishes that say breakfast quite like porridge. Whether it's the Americanized version of hominy grits, or the African Diaspora take on yellow corn, one thing's certain-whatever hunger you're experiencing will cease after a bowl of this thick, hot, belly-filling dish. Whether savory or sweet, porridge is an inexpensive, tasty, quick and satisfying dish. My version features fresh nutmeg, cinnamon, golden raisins, and condensed coconut milk, elevating this from a ho-hum dish to iconic.

Provided by CC Pean

Time 27m

Yield 4 servings

Number Of Ingredients 10

2 cups water
1 cup evaporated coconut milk
1 cinnamon stick
1 cup fine cornmeal
¼ teaspoon kosher salt
½ teaspoon vanilla extract
½ cup condensed coconut milk
¼ cup golden raisin
¼ teaspoon freshly grated nutmeg
¼ cup hot water, optional

Steps:

  • In a medium pot, combine the water, evaporated coconut milk, and cinnamon stick and bring to a boil over medium-high heat.
  • Reduce the heat to medium and pour the cornmeal mixture into the pot, whisking constantly to prevent clumps. Cook, whisking occasionally to prevent sticking, for 10-12 minutes, until the cornmeal tender and cooked through.
  • Remove the pot from the heat and stir in the salt, vanilla, condensed coconut milk, nutmeg, and raisins. If you prefer a thinner consistency, stir in up to ¼ cup hot water.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 203 calories, Carbohydrate 10 grams, Fat 18 grams, Fiber 0 grams, Protein 2 grams, Sugar 5 grams

HAITIAN CORNMEAL PORRIDGE (MAYI MOULEN)



Haitian Cornmeal Porridge (Mayi Moulen) image

About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness - a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce). Slices of nutty avocado offer a gentle contrast in texture and another element of richness. It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother's house.

Provided by Francis Lam

Time 35m

Yield 4 to 5 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup coarse yellow cornmeal
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped fresh thyme
Salt and black pepper, to taste
2 avocados, sliced, for serving

Steps:

  • Heat the oil in a heavy medium saucepan over medium heat, and sauté the onion and garlic until barely golden, about 6 minutes. Add 4 1/2 cups water, and bring to a boil.
  • Pour in the cornmeal in a thin stream, stirring constantly, and add the parsley, thyme, salt and black pepper. Stir for a few minutes to avoid lumps.
  • Lower heat to a gentle simmer. Cook uncovered, stirring occasionally, until the cornmeal is tender, with a soft but not runny consistency, 20 to 25 minutes. Adjust with more water or salt if necessary. Serve with sos pwa nwa and sliced avocados.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 116 milligrams, Sugar 1 gram

CORNMEAL PORRIDGE



Cornmeal Porridge image

Make and share this Cornmeal Porridge recipe from Food.com.

Provided by Chef Ajeen Beckford

Categories     Breakfast

Time 25m

Yield 12 8, 8 serving(s)

Number Of Ingredients 9

3 1/2 cups water
1/2 teaspoon salt
1 1/4 cups fine yellow cornmeal
1/2 cup coconut cream
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 pinch nutmeg, per person
1/2 cup condensed milk

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.

Nutrition Facts : Calories 225, Fat 5.4, SaturatedFat 4, Cholesterol 6.5, Sodium 188.1, Carbohydrate 42, Fiber 1.6, Sugar 26.8, Protein 3.3

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