Cornmeal Porridge

Nutrition · per serving

Steps

1. 1

   In a bowl or measuring jug, whisk the fine cornmeal with 120 ml of the water until completely smooth and lump-free. This slurry helps the porridge cook evenly and prevents clumping later.

   80 g fine cornmeal300 ml water
2. 2

   Pour the remaining 180 ml water and the coconut milk into a medium saucepan. Add the ground cinnamon, ground nutmeg, and fine salt, then bring just to a gentle simmer over medium heat, stirring occasionally so the coconut milk does not catch on the bottom.

   300 ml water400 ml coconut milk1 tsp ground cinnamon1/8 tsp ground nutmeg1 pinch fine salt
3. 3

   Reduce the heat to low. Whisking constantly, slowly pour in the cornmeal slurry in a thin stream. Keep whisking for 1-2 minutes until the mixture is smooth and begins to thicken.

   80 g fine cornmeal300 ml water
4. 4

   Stir in the sweetened condensed milk and vanilla extract. Cook gently for 5-6 minutes, stirring frequently with a whisk or spoon and scraping the bottom of the pan, until the porridge is silky, thick, and the cornmeal no longer tastes raw. If it becomes too thick, loosen it with a splash of the extra coconut milk.

   80 g sweetened condensed milk1 tsp vanilla extract30 ml extra coconut milk
5. 5

   Take the pan off the heat and let the porridge stand for 1 minute; it will thicken slightly more. Spoon into 2 bowls, drizzle over a little extra coconut milk if desired, and finish with a pinch of ground cinnamon before serving hot.

   30 ml extra coconut milk1 pinch ground cinnamon

Origin & History

Cornmeal porridge is a classic breakfast across many Caribbean islands, especially in Jamaica and Trinidad and Tobago, where it is valued as an affordable, filling, and comforting dish. Versions vary by household, but warm spices, coconut milk, and sweetened milk are common additions that reflect local tastes and pantry staples.