Cornmeal Porridge

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the smoothest texture, use fine cornmeal rather than coarse polenta-style cornmeal.
• •If you prefer a thinner porridge, stir in a little more hot water or coconut milk just before serving.
• •A small pinch of salt is important; it balances the sweetness and brings out the spice.
• •This porridge is traditionally served hot for breakfast, but it also works as a light supper or comforting snack.

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