I’ve been eating cornmeal porridge for as long as I can remember and a lot of my memories surrounding this dish involve my mother making it either for breakfast or as a late-night snack/dessert on the weekends.
The consistency of cornmeal porridge is similar to grits but sweeter in taste thanks to the sweetened condensed almond milk. If you do try this recipe be sure to pair it with water crackers which you can crumble into the porridge. The crunchiness of the crackers provides a nice textural contrast to the smoothness of the porridge and just tastes great in my opinion. Traditionally made with only cornmeal, condensed milk, water, and sugar, you can either leave it as is or spice it up by adding nutmeg, cinnamon, or swapping the water for coconut milk.
Eating a bowl of hot cornmeal porridge on a cold fall or winter morning is one of the best ways to start your day off as it warms you up and fuels you for the day ahead. I hope you enjoy it.
Total Cooking Time: 15 minutes
½ cup Fine Yellow Cornmeal
2 cups Water
1 cup Almond Milk
⅓ cup Dairy-Free Condensed Milk
1 tbsp Brown Sugar
¼ tsp Salt
¼ tsp Nutmeg (optional)
¼ tsp Cinnamon (optional)
½ tsp Vanilla Extract (optional)
Bring 1 cup of water, 1 cup of almond milk, and salt to a boil in a non-stick pot.
2. In the meantime mix cornmeal and remaining water in a separate bowl until combined. Once boiling stir in cornmeal mixture and whisk to thoroughly combine.
3. After 10 minutes, add condensed milk, brown sugar, cinnamon, nutmeg, and vanilla extract.
4. Cook for an additional 5 minutes, stirring as needed.
5. While hot pour the porridge into a bowl or large mug and serve with water crackers.