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 mins
Cook Time20 minutes mins
Total Time25 minutes mins
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
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
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!
- 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.
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