Creamy Jamaican Cornmeal Porridge

This Creamy Jamaican Cornmeal Porridge recipe is a rendition on the delicious traditional Jamaican Cornmeal Porridge which includes boldly sweet flavors and a beautiful velvety texture. 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, which all create quite the experience in just one-bowl. Vegan option available.

I'm super excited to share this recipe with you because this Creamy Jamaican Cornmeal Porridge is one that I grew up eating. 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 during my childhood and this is one of them.

While some recipes are just better in their traditional form, many can be greatly transformed into Vegan and/or healthier versions 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 as a child. In fact, I remember liking Oatmeal Porridge more than it's Cornmeal counterpart. However, now that my preferences and taste buds have changed as an adult (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.

How to Make Creamy Jamaican Cornmeal Porridge

There are a few key ingredients in this warm Creamy Jamaican Cornmeal Porridge recipe that you may not usually use in your morning oatmeal or porridge, but these make this bowl even tastier. 

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 (which I discuss further down), this one for me was just better keeping things as traditional as possible, while reducing the dairy a bit for my own personal consumption.

Therefore, I stuck to my fave plant-based milk, organic brown sugar (by In the Raw), and Condensed Sweetened Milk (but a Fat-Free version by Borden Eagle's brand).

Ingredients

Here’s the list of ingredients to make Creamy Jamaican Cornmeal Porridge for breakfast today:

• Yellow cornmeal. If thickly cut cornmeal isn't preferred, using finely cut ones are just fine!
• Almond Milk. You can use any kind of plant-based milk you like or use whole milk, if dairy isn't a bother!
• Fall Spices. We’re talking cinnamon, nutmeg, allspice, and cloves. 
• Condensed milk. This adds a great sweetness to this porridge and adds a nice creaminess to it. For a vegan option, you can substitute this with full-fat coconut cream/milk or Let's Do Organic's Dairy-Free Condensed milk.
• Vanilla. Adds a nice vanilla flavor.
• Water. For boiling.
• Brown Sugar. I like to use organic sugar to make sure it’s fully vegan. You can also use maple syrup or Agave instead.

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. Again, for a vegan option, I love using Let's Do Organic's dairy-free coconut version.

LOOKING FOR A HEALTHIER SWEETENER OPTION?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

Tips for a Creamy, Lump-free Cornmeal Porridge

Follow these tips + tricks to make your Jamaican cornmeal porridge ultra creamy and lump-free:

• Mix (preferably with a whisk) your mixture the moment you add the cornmeal to the boiling liquid and continue to do so for the first 2-3 minutes as it thickens.
• You can use a superfine cornmeal for a really creamy base, however, constant mixing will still produce a nice creaminess.
• Always SIMMER your cornmeal porridge for the majority of the cook time. This allows for a nice slow cook that allows everything to cook through and thicken nicely.
• The porridge naturally thickens as it cools, therefore, you can always add an additional ½ cup of water or milk while cooking to make it less thick.
• Keep whisking in intervals (roughly every 2 minutes) as the cornmeal porridge simmers to further avoid lumps and to keep things creamy.

Do I Have to Use Almond Milk?

Absolutely not! As mentioned, if dairy isn't an issue then you can feel free to use whole milk instead. However, in the case that you need things to be completely dairy-free and if you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine!

The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk. 

Storage Suggestions for Cornmeal Porridge

Jamaican Cornmeal porridge is best when consumed within the same day. Leftovers can be stored in the refrigerator for up to 3 days and reheated over the stovetop when ready to serve.

Can I Make this Jamaican Cornmeal Porridge Vegan?

Of course! To make this porridge vegan, simply omit the condensed milk and substitute with canned full-fat coconut milk/cream or a dairy-free condensed milk (I love Let's Do....Organic's version) instead and ensure that you use a plant-based milk. If you'd like to substitute the brown sugar, you can definitely use coconut sugar, maple syrup, or Agave instead.

Other Jamaican Recipes That I Love

Loving this Creamy Jamaican Cornmeal Porridge and want more Jamaican cuisine? Here are some of my personal faves!

• Authentic Jamaican Curry Chicken
• Vegan Jamaican Power Bowl
• Spicy Jamaican Beef Patties
• Jamaican Brown Stew Chicken
• Jamaican-inspired Banana Bread Baked Oatmeal
• Vegan Jamaican Jerk Walnut Tacos
• Jamaican Rum Cream (Alcohol-Free)
• Vegan Rum-Raisin Bread
• Best Jamaican Jerk Chicken Pizza
• Jamaican Chicken Soup
• Baked Jamaican Pineapple Jerk Chicken

MADE OUR RECIPE(S)?

Made this Creamy Jamaican Cornmeal Porridge? Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Creamy Jamaican Cornmeal Porridge

5 from 12 votes

Make a creamy, comforting Jamaican Cornmeal Porridge perfect for the entire family, filled with warm spices. Vegan option available.

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Serves: 4 servings

Print It Pin It

Ingredients

• 1 cup Yellow Cornmeal (See Notes)
• 2 cups water
• 3 ½ cups Almond milk (You can also use whole milk, if desired)
• 1 (14 oz.) can sweetened condensed milk (See Notes for vegan option)
• ¼ cup organic brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• Pinch of ground cloves
• Pinch of sea salt

US Customary - Metric

Instructions

• In a medium saucepan over medium-high heat, add in the water and milk, stirring them together and then bringing them to a boil. Reduce heat to low and add in the cornmeal, whisking frequently as everything simmers, for the first 2-3 minutes. NOTE: To prevent lumps from forming, be sure to whisk frequently from the moment that the cornmeal is added.
• Cover the saucepan with a lid and allow cornmeal to continue to simmer and thicken, about 10-12 minutes. NOTE: Be sure to whisk every few minutes (2 minutes or so) to further prevent lumps.
• Once thick (meaning that cornmeal has swelled and cooked through), remove pot lid and whisk in brown sugar, vanilla extract, condensed milk, cinnamon, nutmeg, allspice, cloves, and sea salt----until all ingredients are combined and the porridge becomes creamy and smooth.
• To serve, portion cornmeal porridge into serving bowl(s) and top with fresh berries or banana slices, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Best when consumed within the same day. Leftovers can be stored in the refrigerator for up to 3 days and reheated over the stovetop when ready to serve.
• YELLOW CORNMEAL: If thickly cut cornmeal isn't preferred, using finely cut ones are just fine!
• SWEETENER: Instead of brown sugar, you can simply use maple syrup or Agave to sweeten porridge.
• VEGAN OPTION: Omit condensed milk and substitute with canned full-fat coconut milk/cream or a dairy-free condensed milk (I love Let's Do....Organic's version) instead and ensure that you use a plant-based milk.

 

Nutrition

Calories: 559kcal | Carbohydrates: 98g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 422mg | Potassium: 519mg | Fiber: 5g | Sugar: 68g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 567mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Creamy Jamaican Cornmeal Porridge.

Love this Post? SHARE!