Cornmeal Porridge

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This superintendent creamy and delightful Jamaican cornmeal porridge makes a healthy and hearty breakfast. It ’ mho calefacient, tasty and filling !

Reading: Cornmeal Porridge

last month, I was on a television call with my Uni supporter that has been living in the Caribbean for 3 years now. It was silent early over there and she was having her breakfast as we spoke. She was having a roll of gorgeous cornmeal porridge topped with lots of fresh fruit and it surely made me hungry ! therefore after we got off the call I ran to my local anesthetic supermarket and got a base of fine cornmeal and some pineapple .
I made this cornmeal porridge once, and it cursorily became on our weekly rotation of recipes to make for breakfast. First of all, this porridge is just sooo easy to make ! It’s so simple and requires very few ingredients, and besides it keeps you entire until lunchtime ! And the most authoritative share ? It’s SO creamy and tastes absolutely delicious!

Jamaican Cornmeal Porridge

After doing some inquiry, I found that in the jamaican households this porridge is called “ cog ” or “ pop ” .
This cornmeal porridge is a staple breakfast food in Jamaica and the Caribbean islands. typically made with fine cornmeal, cows milk, spiced with cinnamon and nutmeg, and sweetened with condense milk. however, you can easily change things up and veganize this recipe if you like .
Here are some suggested substitutions that you can make if you want to change an ingredient:
Milk: Cow ’ sulfur milk, half and one-half, coconut milk, soy milk, almond milk. You can besides barely consumption body of water, but I wouldn ’ metric ton recommend that as the porridge won ’ metric ton be creamy and will taste different .
Sweetener: Sugar, condensed milk, coconut condensed milk, maple syrup, honey, molasses
Fruit : Banana, pineapple, heat yield, mango, berries

How to Make Cornmeal Porridge

Step 1.
In a medium-sized saucepan or pot, total water, milk, cornmeal, strategic arms limitation talks, and a cinnamon stalk and whisk everything together. Bring to a boil. Once it boils, lower the heat and keep stirring constantly ( using a whisk or a wooden smooch ). You have to keep stirring constantly throughout the whole process .
Step 2.
The porridge will thicken, and you have to make sure that you remove it from heat when it ’ s not runny but besides not way excessively thick. The texture has to be similar to a custard .
Add your bait of option, and spiciness it up with ground nutmeg, and flavor with vanilla extract. Remove from heat immediately .
Serve in stadium, and top with your favored yield and a sprinkle of ground cinnamon .
traditionally, the porridge is served on its own with crackers on the side. But I like to top my porridge with enough of fresh fruit .

The Thickness of Cornmeal Porridge

The thickness of the porridge depends on how you like the texture to be, but it shouldn ’ metric ton be excessively watery nor excessively midst. I like mine on the fluid side as once the porridge starts to cool down, it will thicken up a bite more. So I would say that the thickness needs to be similar to custard when it ’ mho distillery warm .

Sweetening the Porridge

traditionally this polenta porridge is sweetened with condense milk. You can even use coconut condensed milk if you ’ re following a plant-based diet. Condensed milk adds an amaze creamy texture and sample to the porridge so it ’ s a must-try .
however, I don ’ thyroxine normally have condensed milk in my pantry indeed I good sweeten the porridge up with either cane or coconut sugar. And sometimes with maple syrup, but you can besides use beloved if you prefer .
If the porridge feels a bit excessively blockheaded as you cook it, just add a splash of body of water to loosen it. You need to cook it for at least 10 minutes for the cornmeal to dissolve and become creamy .
besides make indisputable to check our my Caribbean style Rasta Pasta, it ’ second one of the most democratic recipes on my web log for a argue !
Did you make this? Be indisputable to leave a review below and tag me on Facebook, Instagram, or Pinterest !
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writer :Diana

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This delicious Jamaican cornmeal porridge makes a healthy hearty breakfast. This porridge is warming, tasty and filling.

servings

This delicious Jamaican cornmeal porridge makes a healthy hearty breakfast. This porridge is warming, tasty and filling.

Ingredients

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1 cup fine cornmeal
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1 cup coconut milk in a carton – not canned. Or soy milk
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2 cups water
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½ teaspoon salt
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1 cinnamon stalk
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¼

Read more: BBQ Baked Chicken Wings

teaspoon ground nutmeg
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3 tablespoons cane sugar or coconut condensed milk or molasses or beloved ( optional )
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½ teaspoon pure vanilla extract

Instructions

In a medium pot, add the cornmeal along with the milk, water, salt and cinnamon stalk.
Turn on the heat to medium, and keep stirring (I use a whisk).
Cook the cornmeal until it thickens and has a porridge consistency (for around 10 minutes). Add the sugar, nutmeg, and vanilla extract and cook for 30 seconds more. Remove from heat, and serve in bowls topped with fruit and a sprinkle of ground cinnamon.

Notes:

The calculated nutritional facts are a rough estimate per unsweetened portion of cornmeal porridge.
If you’re watching your calories, then substitute the coconut milk with soy milk.

Nutrition Information

Calories:

181

kcal

Carbohydrates:

Protein:

Fat:

Saturated Fat:

Sodium:

328

Potassium:

211

Fiber:

Sugar:

Vitamin A:

232

Vitamin C:

Calcium:

Iron:

This web site provides approximate nutrition information for appliance and as a courtesy only. Nutrition data is gathered chiefly from the USDA Food Composition Database, whenever available, or otherwise early on-line calculators .
© Little Sunny Kitchen

source : https://thaiphuongthuy.com
Category : Culinary