Creamy Jamaican Cornmeal Porridge

This Creamy Jamaican Cornmeal Porridge recipe is a healthier take on the delicious traditional Jamaican Cornmeal Porridge which includes boldly sweet flavor and is beautifully textured. This version of porridge boasts it’s creaminess, thickness from the thickly cut cornmeal used, and a generous play on spices and freshly topped berries and toasted pecans, which all create quite the experience in just one bowl. The perfect way to start your day! Vegan option available.

We’re midway into the week and I’m super excited to share this recipe with you. When it comes to paying homage to my Jamaican roots, I truly get excited to create healthier versions of the foods I grew up eating all the time. While some recipes are just better in their traditional version, many can be greatly transformed into Vegan and/or healthier recipes that would leave you feeling like, “is this really healthy”? Haha.

When it came to porridge, I can honestly say that I wasn’t head over heels for this stuff. I fact, I remember liking Oatmeal Porridge better than it’s Cornmeal counterpart. However, now that my preferences and taste buds have changed (tremendously I might add!), I’m a fan! Trust me—one good bowl of this stuff and you’re full for the morning until snack time.

Traditionally, finely cut cornmeal is used for porridge, however, I took things a bit further and used thickly cut cornmeal in mine. Granted, id you aren’t a fan of the ‘grainy’ texture from the thick cuts, then sticking to the traditional “finely cut” version is absolutely fine! It’s a mere matter of preference. Of course, I always use Bob’s Red Mill products when it comes to my flours, oats, and grains, so this recipe was no different.

While there is a way to make this porridge vegan, this one for me was just better keeping things as traditional as possible, using healthier ingredients. Therefore, I stuck to my non-dairy milk (Oats + Roasted Almond Milk by Califia Farms—my absolute fave!), organic brown sugar (by In the Raw), and Condensed Sweetened Milk (but a Fat-Free version by Borden Eagle’s brand).

Why Sweetened Condensed Milk is so important!

First, I must let you know that Sweetened Condensed Milk is a canned milk that has 60 percent of it’s water content removed, making it thicker in consistency. Also, it has 40-45% sugar, making it a great sugar substitute in recipes that use sugar. More importantly, condensed milk creates a caramelized flavor along with it’s sweetness, which give the dishes that require it, a beautiful kick of flavor.

That being said—I chose to stick with the traditional way of making this recipe (using Sweetened Condense Milk), because I wanted that caramelized flavor to work with the cornmeal. Personally, I find that eating this porridge without it make everything incomplete.

If you’ve been an avid follower of Orchids + Sweet Tea, then you’re aware of my inclusion of a few Jamaican recipes that have been my ultimate favorite! This Creamy Jamaican-Inspired Vegan Carrot Juice for one is EVERYTHING! It’s super easy to make and works as a great beverage during meals or as a breakfast substitute by making it thicker! AND it’s Vegan.

Then there’s this Oven Baked Jamaican Jerk Chicken Salad, which is an awesome salad alternative on warmer days! This recipe is a really great combination of spicy flavor and fresh veggies. 

Of course, there’s my favorite—Spicy Vegan Jamaican Stew Peas, which is a great homage to the traditional popular Jamaican dish. Made with a flavorful coconut milk base and seasoned with traditional Caribbean spices, this bowl of goodness comes packed with red kidney beans, sweet potatoes, bell peppers, red onions, dumplings, and a kick of heat for those who enjoy a bit of spiciness. Served with brown or basmati rice.

Who can forget these Hot + Spicy ‘Nine Mile’ Buffalo Chicken Wings, right? They definitely live up to their name—HOT + SPICY! Drenched in hot buffalo sauce with a hint of BBQ sauce and maple syrup to balance the heat, these wings remain a spicy staple inspired by Bob Marley and the Jamaican culture with bold uses of red pepper flakes + scotch bonnet peppers. 

OK, let’s dig our spoons right into this recipe, shall we?

Start by adding the water and Almond milk to a large saucepan on medium-high heat, bringing it to a boil (about 4-5 minutes or so).

Gradually whisk in cornmeal (ensuring that lumps are prevented), until all cornmeal is incorporated.

Reduce the heat to low, covering the pot and allowing cornmeal to simmer and thicken, about 15 minutes. NOTE: Be sure to whisk every few minutes to further prevent lumps.

Once thick (meaning that cornmeal has swelled and cooked through), remove pot lid and whisk in vanilla extract, brown sugar, sea salt, condensed milk, cinnamon, nutmeg, and pinch of all spice, until all ingredients are fully incorporated and porridge becomes creamy.

Remove from heat and serve in prepared bowl(s). Top with toasted pecans and fresh berries of choice, if desired.

Bon Appetite!

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Creamy Jamaican Cornmeal Porridge.

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