Coconut Cornmeal Porridge
Plate of Food by Edgar Castrejon
I was never an oatmeal person. Maybe it’s because I grew up eating farina, cream of wheat, and porridge. Cornmeal porridge was my favorite. I loved it so much that my stepfather taught me how to make it when I was a teenager. Ever since then, it has been a staple comfort food. When I need a little love and warmth in my day, I make a quick batch of this porridge. Hopefully, it brings warmth and sweetness to your day as well.
Servings: 4 | Cook Time: 30 minutes
Ingredients:
1 cup of fine yellow cornmeal
4 cups of water
1/2 tablespoon of cinnamon
1/4 tbsp of nutmeg
3/4 tbsp of vanilla
1 can (or 3 cups) of coconut milk
1/2 can (3/4 to 1 cup) of coconut condensed milk
Pinch of salt
*Substitute: You can use another plant-based milk but be mindful that it can change your thickness.
* Tips: Have extra water on the side to make your porridge thinner if needed.
Method:
Put 2 cups of water in a pot. Place the pot on the stove and turn to medium heat to boil.
Place 1 cup of cornmeal in a large bowl. Add 2 cups of water to the bowl and mix until smooth.
Once smooth, add cornmeal mixture to the pot and stir.
As you stir, pour coconut milk, vanilla, cinnamon, and nutmeg into the pot.
Once the porridge is thickened to your liking, add condensed milk to sweeten.
Add a pinch of salt into the mixture before turning it off.
