Cornmeal Porridge
I’ve been to the Caribbean a few times – this is my favourite breakfast by a long shot. It’s a totally different experience from our own oats version and every time I eat it the flavours of cinnamon, cloves and nutmeg, teleport me back to one of those sun-kissed islands. It takes a little preparation – I’d never made condensed milk before for example but the rewards are worth it. This porridge will help set you up for the day.
Servings: people
Ingredients
- 200 grams Cornmeal (£0.32)
- 500 ml Milk (£0.40)
- 600 ml water
- 10 grams Cinnamon 2 teaspoons (£0.21)
- 5 grams cloves teaspoon (£0.14)
- 5 grams nutmeg teaspoon (£0.09)
- 5 ml Vanilla extract teaspoon (£0.15)
- 150 grams Sugar white (£0.08)
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Prep Time: 10 mnutes
Cook Time: 45 minutes
- Pour 600ml of water and 200ml of milk into a saucepan and heat until the liquid starts to simmer. Add the cornmeal, spices and vanilla extract, continuing to stir. Do not be tempted to add more Cornmeal, the liquid will thicken. Keep stirring that pot until you have a good silky porridge consistency.
- Most people will buy a tin of condensed milk but making it is easy. Just heat 300ml of milk with 150g of white sugar. Reduce the liquid by half then remove from the heat. Allow the liquid to cool; it will thicken and yellow.
- Add the condensed milk to the porridge. Allow to simmer for 20 minutes, stirring on a regular basis. Serve with a dusting of cinnamom to garnish.
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