Cornmeal Porridge
Serves 4
5 mins prep
8 mins cook
13 mins total
Enjoy a hearty and creamy bowl of cornmeal porridge for breakfast. This delicious and easy porridge originated in the Caribbean islands. It tastes delicious and it's simple to make. Top with fresh fruit and nuts or dunk bread into it for a filling breakfast that will satisfy you all the way to lunch!
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In a medium mixing bowl whisk together the cornmeal and 1 cup water, set aside.
Bring to a boil the remaining 2¼ cups of water, 1 cup of soy milk and the cinnamon stick.
Pour the cornmeal mixture into the boiling water and whisk until well combined, reduce heat and continue to whisk, ensuring no lumps, until the cornmeal thickens. Remove the cinnamon stick.
Add the nutmeg, vanilla extract and 3 tbsp condensed coconut milk, cook for another 2 minutes.
Remove from the heat and adjust thickness by adding more soy milk if needed. Adjust sweetness by adding more condensed milk if required.
Serve hot topped with fresh fruit, a sprinkle of ground cinnamon and a dash of soy or coconut milk.
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