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–+ servings
Porridge in two white bowls with a spoon and garnish of berries.
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5 from 21 votes

Creamy Jamaican Cornmeal Porridge

Make a creamy, comforting Jamaican Cornmeal Porridge recipe perfect for the entire family, filled with warm spices. Vegan option available.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Keyword: Berries, breakfast, brunch, Cornmeal, dairy-free, easy, fall recipe, healthy, Jamaican, one bowl, Porridge, spices, vegan
Servings: 4 servings
Calories: 559kcal
Author: Shanika

Ingredients

PORRIDGE:

  • 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

GARNISH:

  • Fresh berries
  • Pinch of ground cinnamon or nutmeg
  • Cinnamon sticks
  • Sliced mango
US Customary - Metric

Instructions

TO MAKE THE PORRIDGE:

  • 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!

Notes

  • 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