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A bowl filled with cornmeal porridge with a spoon sitting in it.
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Easy Cornmeal Porridge

This simple cornmeal porridge recipe comes together easily with pantry staples, for a rich, creamy Caribbean breakfast. Prepare this easy morning meal in less than 30 minutes.
Course Vegan
Cuisine Guyanese / Caribbean
Keyword boiled cornmeal porridge, Cornmeal porridge, cornmeal porridge ingredients, Cornmeal porridge recipe, cornmeal porridge with coconut milk, how long to cook cornmeal porridge, how to cook cornmeal porridge, How to make cornmeal porridge, Is cornmeal porridge healthy, simple cornmeal porridge recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Althea Brown

Equipment

  • Saucepan

Ingredients

  • 1 1/2 cups fine cornmeal
  • 5 cups water divided
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • 1 piece mace
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated nutmeg
  • 1/2 cup coconut milk
  • 1 cup Evaporated milk I used coconut evaporated milk
  • 1/2 cup condensed milk I used coconut condensed milk

Instructions

  • To a saucepan add 4 cups of water and all the whole spices and bring to a boil on medium heat. Continue to boil for 10-15 minutes or until the water changes to a brown color.
  • Then combine the remaining water and the cornmeal and mix together well, ensuring there are no lumps.
  • Using a sieve, you may scoop the spices out of the boiling water or you can leave them in. Then add the mixture of water and cornmeal to the boiling spiced water. With a whisk stir vigorously to incorporate ensuring there are no lumps.
  • Then reduce the heat to low, cover and let simmer for about 3-5 minutes.
  • Next add the vanilla extract, nutmeg, coconut milk, coconut evaporated milk and coconut condensed and mix together well.
  • Serve hot!