Morning!  Delicious Jamaican Cornmeal porridge is on the menu this Sunday.

Jamaican’s love their porridge and I’m happy to say I’m no exception!  Cornmeal porridge is the Jamaican choice for a warming nutritious breakfast.  It is rich and warming, and so tasty with lovely spices.  A great alternative to oat based porridge as it’s gluten free.  If you’re tired of your usual porridge or have a gluten intolerance you can try this fabulous alternative.  Try adding fresh garden grown blueberries or dried fruits to pack it out with additional health benefits and to add flavour.  Total time 20 mins.

How to make?  Short Vid:

Naturally Sweetened Delicious Cornmeal Porridge

  • Servings: 1
  • Time: 20mins
  • Difficulty: easy
  • Print

Naturally sweetened cornmeal porridge with hemp milk

Ingredients

  • 1/2 cup cornmeal (also called polenta)
  • 1 1/2 cups water
  • 1/2 cup almond/hemp/coconut milk
  • Pinch of nutmeg
  • Pinch of celtic sea salt
  • 1/4 teaspoon cinnamon
  • 1 Dessert Spoon honey/stevia (optional)
  • 1/2 tsp vanilla extract

Directions

Cornmeal can be bought as either fine or course.  I personally prefer the finely milled for porridge but if you prefer something more grainy then the course texture is great.  Cornmeal is also known as polenta, so buy this if you can’t find cornmeal by that name.

Mix the cornmeal in 1/2 cup of water.

Pour the remaining water and nut milk into a saucepan and bring to the boil.

Stir in the cornmeal and add the salt.  Stir the ingredients constantly (in a figure of eight works best) to ensure no lumps in occur in the mixture.

Cook for the mixture for  10-12 mins.

Add nutmeg, cinnamon and vanilla.

Take off the stove and add honey/stevia/choice of natural sweetener.

Serve hot and add your choice of fruit.  Adding fruit is a great way to eliminate the sweetener altogether. I’ve added dried blueberries today.  I like to add dried fruit as they sweeten the porridge enough without honey/stevia.

Tips

Love this?  Take a look at my other porridge? Sweet Green Banana Porridge

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No Responses

  1. litadoolan

    Excellent timing. Just dithering over what to cook for breakfast. Have polenta. No coconut oil but I think it will still work. Looks great. I hadn’t thought of coconut oil being nutritious before but that makes sense.

    Great writing, and brilliant ideas! Thank you.

    Reply
  2. Denise N. Fyffe, Administrator

    Reblogged this on THE ISLAND JOURNAL and commented:
    Morning! Delicious Jamaican Cornmeal porridge is on the menu this Sunday.

    Jamaican’s love their porridge and I’m happy to say I’m no exception! Cornmeal porridge is the Jamaican choice for a warming nutritious breakfast. It is rich and warming, and so tasty with lovely spices. A great alternative to oat based porridge as it’s gluten free. If you’re tired of your usual porridge or have a gluten intolerance you can try this fabulous alternative. Add dried fruits to pack it out with additional health benefits and to add flavour.

    Reply
  3. disappearingwoman

    I’m a big polenta fan, so this looks super good to me. I’m bookmarking this recipe. I might forgo the sweetener and just rely on the dried fruit. I’ve always liked my hot cereals without sugar. Yummy! :)

    Reply
    • oneorganicjamaican

      Completely agree! Dried fruit is lovely and sweet in it’s own right so I think this will be great! Enjoy! Would love to hear if you add something in that you feel makes it super. :-)

      Reply
  4. Sarah @ The Bookshelf Pirate

    I love cornmeal porridge for dinner with sauteed greens and a poached egg on top. Yours looks awfully tasty, too. Coconut oil in sweet porridge is so so good.

    Excited to have found your blog (through Kat’s – Bean Goes Green). I like Caribbean food but have never really tried to cook it. Your posts might finally inspire me!

    Reply
    • oneorganicjamaican

      Thanks Sarah! You should definitely give it a go. I’m liking what you do here with the sautéed greens and poached egg, sounds really good. I can totally see how that would work as cornmeal with a little salt is a great savoury dish. Eventually I will be adding some ideas for lunches and evening meals, so watch this space and check out for cornmeal dumplings :-). Thanks for taking the time to stop by the blog, glad you found it via Kat’s Bean Goes Green. Look forward to hearing more from you. L.x.

      Reply

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