This meal is something I grew up eating but its been many years since I last had it. As we continue the conversation on alternative flours and finding creative ways to feed ourselves and our families, this recipe was a good throwback to simpler times. Some of us will even know about flour porridge growing up as well.
With the continued rise in food prices we take a look back in time to find solutions for the issues we face in the present. This cornmeal porridge is an amazing breakfast item that is as nutritious as it is delicious.
Cornmeal Porridge
Ingredients
- 2 ½ cups full cream milk or coconut milk
- ¼ cup cornmeal
- 1 bay leaf
- 2 cardamom pods
- 1 " piece cinnamon
- 2 grains whole clove
- ⅛ tsp freshly grated nutmeg
- 1 tbsp brown sugar
- 1 dash vanilla essence
- a pinch of salt to taste
Instructions
- Add milk to a saucepan then add spices, bay leaf, salt and sugar.
- Simmer for 3-4 minutes.
- Slowly and gradually stream cornmeal into milk while continuously whisking.
- Whisk until cornmeal is fully combined and smooth.
- Allow to cook for 10 minutes on low heat
- Serve hot and enjoy!