Creamy Cornmeal PORRIDGE

This creamy cornmeal porridge is a healthier take on the delicious Jamaican cornmeal porridge that I grew up eating. In Jamaican culture, porridge of all kinds (banana, oatmeal, plantain, hominy, etc.) is a breakfast staple whenever you aren’t enjoying more savory dishes such as ackee with saltfish, or liver or kidney, both of which are usually served with dumplings and cooked green bananas. Made with sweetened condensed milk, this porridge is boldly sweet and beautifully textured—somewhere between smooth and grainy. To keep things healthier, I top this porridge with fresh berries and toasted pecans, which together create quite the experience in just one bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Bring the almond milk and water to a boil in a medium-size cocotte or other heavy pot over medium-high heat.

Step 2

2. While continuously whisking, slowly pour in the cornmeal. Continue whisking until the cornmeal is well incorporated and the mixture is lump-free.

Step 3

3. Reduce the heat to low, cover the pot, and allow the cornmeal to simmer until thickened and softened, whisking occasionally. This should take about 15 minutes.

Step 4

4. Remove the lid and whisk in the condensed milk, brown sugar, vanilla extract, spices, and salt until all the ingredients are fully incorporated and the porridge becomes creamy.

Step 5

5. Remove the pan from the heat and immediately divide the porridge among four bowls. Top with toasted pecans and fresh berries, if desired.