CORNMEAL PORRIDGE
This delicious Jamaican cornmeal porridge makes a healthy hearty breakfast. This porridge is warming, tasty and filling.
Provided by Diana
Categories Breakfast
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 328 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CORN PORRIDGE
Steps:
- Set a large saute pan over medium heat and add a 2 count of olive oil. Add the onion and caramelize for about 10 to 15 minutes. Stir in the coconut milk and ginger and simmer for 5 minutes to reduce a little. Remove the ginger and add the hominy. Season mixture with salt and pepper, to taste, the nutmeg, and chicken stock and cook for 10 minutes to heat through and allow the flavors to come together. Pour into a serving dish and season with pepper, if desired.
JAMAICAN CORNMEAL PORRIDGE
Holness family recipe for porridge made from cornmeal. This recipe makes enough porridge for one hungry adult or 2 hungry 6-year-olds.
Provided by Andrew Holness
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth.
- Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins.
- Remove from heat, cover, and let cool before serving, about 5 minutes.
Nutrition Facts : Calories 536 calories, Carbohydrate 95.7 g, Cholesterol 6.1 mg, Fat 15.2 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 12.1 g, Sodium 1207.5 mg, Sugar 53.7 g
CORN MEAL PORRIDGE
Corn meal prepared enough for two servings, I like to make it this way with milk and sugar, and home made white bread toast.
Provided by Tattedsweetheart
Categories Breakfast
Time 7m
Yield 2 , 2 serving(s)
Number Of Ingredients 3
Steps:
- Boil 1 cup water and dash of salt (optional).
- mix together 1 cup water and corn meal together.
- when water reaches a boil pour mixture of corn meal and cup of water into boiling water and stir.
- cover let cook for 5 minutes or until thickened.
- Enjoy.
Nutrition Facts : Calories 73.5, Fat 0.7, SaturatedFat 0.1, Sodium 91.7, Carbohydrate 15.6, Fiber 1.5, Sugar 0.1, Protein 1.6
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